Misir Wot

Misir Wot (Medium-Hot)

1 yellow onion, diced
3 garlic cloves, diced

1 small chunk ginger, finely chopped
1c. red lentils
2 Tb. berbere (workinesh spice blends- hot)
3- 4 Tb. veg oil
1 tsp salt
3c. water

Heat pot on high, add the onion and garlic and dry cook for 2 mins.  Add oil and cook until onions are golden.  Add berbere, then 3c. water, lentils and salt. Boil on high for 5 mins.  Then reduce heat to low, cover and simmer for 20 mins.

Feb 2026 - Berbere powder came from neighbor. Used 1.5 Tbsp for 1c. red lentils. It was a restaurant level medium spice (3/5 stars). Too spicy for Gma, boys loved it.

Recipe is adapted from the following YouTube video: Misir Wot

Sambar

Sambar

1/2 c. cooked toor dal (pressure cook 1/4c dal for 5 mins with 3/4c. water and salt)

Combine the following ingredients and boil until veggies are cooked (20 mins or so)
assorted diced veggies (1/2 large tomato, 1/2 large onion, 1 small potato)
2-3 c. water
1 heaping Tbsp sambar powder
2 T. tamarind paste
pinch turmeric
salt

Once veggies are cooked, stir in the dal and boil for a few mins.  Finish with the tempering.

Tempering-

sesame oil
mustard seeds
urad dal
curry leaves
asafoetida

Sambar Powder

Dry roast then powder the following ingredients:

large handful of coriander seeds

handful chana dal

1 tsp peppercorns

1 Tb. urad dal

1 Tb. cumin seeds
1 tsp fenugreek

4 red chilis

Poori Masala

Potato poori masalaDelish potato masala that goes well with fried poori.

Spinach Kootu

Spinach Kootu

1/2c. toor dal
turmeric
2c. chopped spinach
1/2c. coconut
1 red chili
splutter (urad dal, mustard seeds, cumin)

Pressure cook the toor dal with turmeric, salt and the chopped spinach with 2c. water for 5 mins.

In a frying pan, heat 1 tsp sesame oil then add urad dal, 1/2 red chili, and cumin.  Fry until dal turns golden brown.  Thaw coconut in the microwave 15 seconds at a time.  Mix the fried dal mixture with the coconut in a blender.  Add a little water and grind till smooth.

In the same frying pan, heat a little more oil and splutter mustard seeds and urad dal until dal is golden.

Add the coconut paste and the mustard seed splutter to the pressure cooker dal.  Simmer for 3-4 mins, add salt to taste and serve with rice or roti.

Serves 4

Fave Ethiopian Dishes

http://www.thestar.com/life/food_wine/2014/02/21/how_to_make_an_ethiopian_vegetarian_feast.html

CABBAGE, CARROTS & POTATOES (TIKIL GOMEN)

1/2 cup (125 mL) canola oil

1-1/2 medium yellow onions, halved, thinly sliced

3 large carrots, peeled thinly sliced on diagonal

2 white boiling potatoes, peeled, cut in 1-inch cubes

1 tbsp (15 mL) puréed fresh garlic

1 tsp (5 mL) pureéd fresh, peeled ginger

1/4 tsp (1 mL) each: turmeric, fine sea salt, black pepper

1 cup (250 mL) water

8 to 10 cups (2 to 2.5L) chopped, coredgreen cabbage

1 jalapeno, chopped with seeds

In large saucepan, heat oil over medium. Add onion. Cook, stirring, 4 minutes. Add carrots. Cook, stirring, 4 minutes. Add potatoes. Cover; Cook 5 minutes. Add garlic, ginger, turmeric, salt and pepper. Cook, stirring, 1 minute. Add water. Cook, stirring, 3 minutes. Add cabbage and jalapeno. Cook, stirring, 2 minutes. Cover and cook, stirring occasionally, until vegetables are soft, about 5 to 8 minutes. (Don’t let it burn.)

Makes about 4 cups (1L).

Rava Upma

Love this recipe, no adjustments needed!

Rava Upma