Dear Rediat, It is really a great idea and I love it! but what I know and remeber from our mother back home, is that,the "Bakela" (broad beans) and "Atter" (Pea) and also "shimbera" (Chick pea) are all rosted, and there is a big test and flavour differences with the one we buy from Indian cornner shop what we know normally (the rosted one). Even, I tried to cook several times "atter kik alecha" the test does not come right with what I know back home. That is one of the difference. The other one is that you put too many kind of herbs in it, that also change the test and flavour. What normally, I know and seen what going in the shiro is that sun dried garlic red onion or shilot onion and in our house Ethiopian sunflower seed as we eat s a snack with barely "kolo" and also "Nech asmud" but nothing else . How, ever it is really a very good idea making shiro when ever possible as a survival, and thank you for showing us your skill and I will definatlly try it myself one day.
