Begin by placing your yellow split peas in a large bowl and covering them with water. Allow them to soak for at least 1 hour, or overnight for optimal tenderness.

In a large pot, heat 3 tablespoons of niter kibbeh over medium heat. Once hot, add diced onions and sauté for about 5–7 minutes until they turn translucent.

Introduce minced garlic and grated ginger into the pot. Cook for an additional 2–3 minutes until fragrant.

Stir in the turmeric, allowing it to bloom for about 1 minute, then add the soaked yellow split peas.

Pour in 4 cups of vegetable broth or water, raise the heat to bring the mixture to a boil, then reduce the heat to low.

Let the stew simmer uncovered for about 45–55 minutes, stirring occasionally.

Once fully cooked and thickened, taste and adjust seasoning with salt if necessary, then let sit for at least 10 minutes before serving.