Yield: 5 ½ cups powder
Shiro powder takes a long time to make. To speed things up, cook the legumes in four separate pots simultaneously, noting the different cooking times.
1 cup dried chickpeas
1 cup dried navy beans
2 cups dried yellow split peas
1 cup dried lentils
6 tablespoons berbere
1 ½ tablespoons garlic powder
1 tablespoon salt
1. Soak the chickpeas in 2 ½ cups of cold water overnight, and drain. In another container, soak the navy beans in 3 cups of cold water overnight, and drain.
2. Put the chickpeas in a pot with 4 cups of water and cover the pot. Boil the chickpeas for about 1 ½ hours. Remove the pot from the heat and drain any excess water. Set the chickpeas aside.
3. Put the navy beans in another pot with 4 cups of water. Partially cover the pot and boil for 1 hour. Drain any excess water and set the beans aside.
4. Place the split peas in a large pot with 8 cups of water. Partially cover the pot and boil 20 minutes. Drain the excess water and set the split peas aside.
5. Put the lentils in a pot and add 4 cups of water. Cover the pot partially and boil the lentils without stirring for 40 minutes. Drain the excess water and set the lentils aside.
6. Preheat the oven to 250°F. Spread each kind of legume on a baking sheet in a single layer. Roast the legumes in the oven for 2 hours, until they are all dry.
7. Grind the legumes together in a blender or a food processor until you have a fine powder. Add the berbere, garlic powder, and salt and grind until it is well blended.
8. Store in an airtight container, this powder will keep for several months.