The Ethiopian recipe is also known as Misir Wat. It is a tasty red lentil stew which is a firm point in the Ethiopian cuisine. This recipe is made with Masor Dal, tomatoes, onions and ginger-ginger pasta. This recipe gets his bold and spicy football from Berbere Spice’s mix. This recipe from the vegan is rich in proteins, naturally gluten -free, and perfectly combines the bread in the soft and spicy injera.
Misir Wat is perfect for dinners and lunch. When you crave something different and warm, it’s a perfect dish. This dish is fine with rice, focaccia or even with dripped.
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About Dal Ethiopian
Dal Ethiopian is a gluten -free recipe, which can be made using a simple ingredient available in our home. This recipe is unique and special due to the mix of Berber spices, which adds layers of smoky, spicy and slightly sweet notes.
Because I love this recipe – This dish has no complicated passages and does not need imaginative tools, only a pot is required. It is full of proteins and has good things, it makes you feel satisfied without feeling heavy. It is perfect for leftovers, like many dishes from, The flavor is deepened during the night. Goes with everything: it is good with injera, rice, dripped or even toast.
This dish is completely rich in proteins and fibers. If you are a fan of vegetarian recipes, then you certainly have to try this Ethiopian recipe from Dal.
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Why does this recipe work?
Simple but bold: This dish has everyday articles such as onions, tomatoes and garlic. These create a rich base if cooked slowly.
Perfect with injera or rice: meThe earthy flavor is effortlessly combined with soft focaccia or normal rice. Which is suitable for lunch or dinner.
Vegan and full of proteins: Misir Wat is full of protein and rich in nutrients. It adapts to any type of diet.
Ingredients
GHI: It adds a rich flavor to the recipe and brings out the heat into spices.
Cardamom Powder: It gives a sweet and slightly floral aroma that raises the entire dish.
Cumin seeds: Which gives a hazel flavor and enhances a flavor of the Dal.
Onions: It builds the basic flavor with their natural sweetness when softening.
Ginger garlic paste: This brings an acute and bold punch and deepens the general flavor. You can use ginger or finely chopped garlic instead of pasta.
Tomatoes: Which add a slight costume and help to make the soft and impertinent.
Berbere spice mix: It is the mixture of star spices that gives heat, smokyness and depth.
Masor from (red lentil): This kitchen quickly and becomes creamy, making the from the often and abundant.
Hack
- Immerse the Dal for 15-20 minutes, helps the Dal to cook faster and gives a more creamy consistency without too much effort.
- Cook the Dal in a pressure cooker. This is a total time saving. Just a whistle or two and yours is over.
- Mash the dal partially. Use the back of the spoon to crush the dal. The stew thickens and gives a more comforting feeling.
- If you don’t have Berbere, create yours. A quick mixture of paprika, chilli pepper, cumin, cinnamon and a pinch of cloves can save the day.
- Freeze the leftovers in small portions. It is perfect for demanding days.
Misir Wat (Passo Passo Pictures)
1) Heat a little butter clarified in a pot. Once hot, throw cardamom powder and cumin seeds. Leave them sizzle for a few seconds.
2) Add the chopped onions and brown until they begin to soften.
3) Mix the ginger garlic paste and mix until the raw smell disappears.
4) Add the tomatoes and cook until they soften a little.
5) Sprinkle in Berber Spice mixes and mixes well. Let it cook for a minute so that the flavors open.
6) Add the washed lentils and pour enough water to cover them. Mix everything.
7) Pour enough water to cover lentils.
8) Bring it to a complete boil, then reduce the heat.
9) Cover with a lid and let it cook over low heat for about 15 minutes until the Dal is cooked and soft.
10) Once done, add salt and crush a little the dal to make it creamy.
11) slightly crush the dal until creamy.
12) Serve hot with injera, rice or focaccia.
Suggestions for experts
- Squeeze a pinch of lemon in the end. It can illuminate the entire dish without changing the flavor too much.
- Masor with a quick cook, leaving it suburb gently gives a better consistency and a richer taste.
- Use a pan with a heavy bottom, this prevents Dal from attacking or burning.
- Red lentils quickly absorb the liquid. If it becomes too often while cooking over low heat, add hot water in small quantities.
Variations
Full recipe farm from: the entire farm from it has a pleasant and earthy flavor. It is cooked with onions, tomatoes, garlic and simple spices until they are soft and thick. It is filling, healthy and is really good with rice or chapati.
Chicken recipe: Chicken dal is a mix of soft lentils and juicy chicken pieces cooked together with spices, onions and tomatoes. It is tasty, full of proteins and excellent for lunch or dinner with drips or rice.
Recipe by Moong from the seasoned: Moong from the seasoned is a light and easy dish. The yellow moong is cooked and then seasoned with a simple mustard seed tempera, garlic and curry leaves. It is delicate, comforting and goes perfectly with simple rice.
Faq
Q: Is the Ethiopian from very spicy?
It depends on the Spezia Berbere you use. You can adjust the quantity to satisfy your tastes.
Q: Can I do it without Berbere?
Use but use a mix of paprika, cumin, chilli powder and cinnamon as a quick solution.
Q: What type of Dal is used?
Red lentils are used (Masor Dal). They cook quickly and become creamy, which works perfectly for this recipe.
Q: Can I cook it in a pressure cooker?
YES. Makes the process faster. Just be careful not to cook lentils too much.
Q: Is it okay to use the oil instead of the GHI?
YES. Ghee gives it a rich flavor, but normal kitchen oil also works well.
Q: Can I freeze the leftovers?
Absolutely. It blocks well. Just heat with a splash of water and is good as fresh.
Q: What is better with this from?
Injera is the best choice, but you can also enjoy it with rice, rot or even toasted bread.
Q: How long does it remain fresh?
In the fridge, it remains well for about 2-3 days. Heat it well before serving.
More Ethiopian recipes
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Ethiopian recipe from (Misir Wat recipe)
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Porze: 4 portions
Calories: 176Kcal
Nutrition
Service: 1service | Calories: 176Kcal | Carbohydrates: 20G | Protein: 7G | Fat: 8G | Saturated fat: 5G | Polynsaturo fat: 0.5G | Monolysatuine fat: 2G | Cholesterol: 19mg | Sodium: 8mg | Potassium: 426mg | Fiber: 8G | Sugar: 4G | Vitamin A: 528Iu | Vitamin C: 12mg | Soccer: 33mg | Iron: 2mg
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