INGREDIENTS

1. 2 ^1/4 cups peas
2. 1 cup lentils
3. 1 cup chickpeas
4. 1 cup beans
5. Boiling water
6. 1 cup fresh red pepper
7. 1/3 cup fresh ginger
8. 1/3 cup garlic
9. 1/2 cup red shallots or onions
10. 1 ^1/2 teaspoons rue
11. 1 ^1/2 teaspoons savory
12. 3 teaspoons fenugreek
13. 2 tablespoons basil
14. 3 pods cardamom
15. 3 teaspoons cloves
16. 1 ^1/2 teaspoons cumin
17. 1 ^1/2 teaspoons bishop's weed
18. 1 ^1/2 teaspoons cinnamon
19. 1 ^1/2 teaspoons black cumin
20. 1 ^1/2 teaspoons hildar filfile
21. 1 ^1/2 teaspoons coriander
22. 1/2 cup salt
23. 1 ^1/2 teaspoons Kebebe Sine 

Method:

1. Wash peas, lentils, chickpeas, and beans; put them in boiling water for a few minutes and then drain. Roast each separately and dry in sunlight. When dry, grind separately into half pieces. Discard blackened parts and then mix all vegetables together.
2. Mix red pepper, ginger, garlic, red shallots (chopped), rue, and savory. Dry in the sun. Roast fenugreek for a short period to remove the raw taste.
3. Mix vegetables with salt and then combine all ingredients. Grind mixture very finely.