If comfort had a flavour, it might just taste like Misir Wat. This Ethiopian red lentil stew, deeply spiced with a blend called Berbere, is bold, fiery, and soul-warming. Served alongside spongy, tangy Injera bread made from Teff flour, this dish offers a true taste of Ethiopia’s rich culinary heritage.
Berbere is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, Ethiopian holy basil (besobela) seeds/ Yiu can substitute berbere with red chili powder.
Ingredients:
3 tbsp Olive oil
1 onion
3 cloves garlic
1 tomato
2 tbsp tomato paste
1 cup red lentils / masoor dal
1/ 2 cup water
Salt to taste
2 tbsp Berbere or red chili pdr to taste
2 cups vegetable broth
Method:
Wash and chop tomatoes, and crush the garlic.
Heat 2 tablespoons of olive oil in a large pot and add the onion, and cook for 5-6 minutes until soft and transparent. Add garlic, tomatoes, tomato paste and add 1 tablespoon of berbere. Mix together and cook for another minute or so.
Add the red lentils, vegetable broth, 1/ 2 cup of water and a pinch of salt and bring to a boil. Reduce and simmer for about 40 minutes until the lentils are soft and tender.
Remove the lentils from the heat and stir in the remaining oil, Berebe, and if too thick, add some water. Taste and serve immediately with Injera. ( see the next post for the Injera bread recipe)
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
https://cancersupportindia.blogspot.com for info on cancer and health related topics
https://GSiyers home remedies.blogspot.com is the latest addition to my blogs
No comments:
Post a Comment