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Thursday, October 26, 2006

mesir wat

Injera without mesir wat feels like Christmas without a caroling, Diwali without fireworks... so, I usually try to plan at least mesir wat with injera, if not any other side.

This recipe is probably not very traditional, as with most of my recipes. I usually make a jar of berbere paste and keep it refrigerated and handy; but as I ran out of berbere paste a few weeks ago and have not had a chance to make some more, this recipe approximates the taste even without the pre-made berbere paste.

for the paste:
1 medium onion, diced
2 medium tomatoes
5 cloves of garlic
4-6 dry red chilies (depending on variety - some are very hot)
1-2 cloves (optional)
4 tsp paprika powder
1 tsp five spice (or allspice) powder
1 tsp black pepper powder
2 tsp cumin powder
1 tsp ginger powder
1/2 tsp nutmeg (less if you don't like the strong flavor)
1/4 tsp fenugreek powder (sold as 'methi powder' in indian stores- omit if you can't find it)
1 Tbsp brown sugar
2 cups dry brown lentils
2 Tbsp oil
water as needed
salt to taste

  1. pressure cook the lentils, if you have a pressure cooker; else just boil some water and throw the lentils in and cook till well done, slightly mushy, while some of them still retain their shape
  2. combine all the ingredients for the paste and blend them into a fine paste
  3. heat a pan, add the dry spice powders and lightly toast them on the dry pan, then add oil and the paste from step 1, stir till well incorporated and raw flavor of onions and garlic is gone
  4. then add the cooked lentils, some water as needed, adjust salt to taste and cook till flavors are well-mingled
  5. serve warm with injera, along with gomen, cabbage-potato alicha

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  • At 5:32 PM, Blogger Kay said…

    Sheela, I looooooove this dish. I came here from your doro wet post, looking for exactly this recipe and there! you have it! :) I will be trying this soon. will let you know how it goes.


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