Rinse the Yellow Split Peas under cold water until the runoff is clear; optionally soak them for 30 minutes to shorten cooking time, then drain.
Peel and finely chop the Onion, mince the Garlic and grate the Ginger; finely chop the Mild Green Chili (remove seeds if you want it extra mild).
Warm the Niter Kibbeh in a large heavy-bottomed pot over medium heat until it shimmers, then add the chopped onion and sauté until soft and translucent, about 6–8 minutes.
Add the minced garlic and grated ginger and cook 1–2 minutes until fragrant, then stir in the Ground Turmeric to bloom the spice.
Add the drained split peas to the pot and pour in enough Water to cover the peas by about 1–2 inches (roughly 3 cups water per cup of peas). Bring to a boil, reduce heat to low, cover partially, and simmer until the peas are very tender, 25–40 minutes, stirring occasionally and adding more water if the mixture becomes too thick.
Once the peas are tender, season with Salt to taste. Stir in the chopped mild green chili so it keeps some freshness and color; if you prefer a creamier Alicha, mash a portion of the peas against the side of the pot with a spoon and stir to combine.
Let the stew simmer a few more minutes so flavors meld, adjust salt and turmeric if needed, then remove from heat.
Serve the Alicha hot alongside or on top of torn pieces of Injera, using the injera to scoop up the stew.
