Ethiopian meal

I started this batter for Injera last Sunday and it was finally ready today, so I made a simple meal of injera plus a few sides. I had already soaked, pressure cooked and frozen some brown lentils and potatoes over the weekend, so, that cut down on cooking time. This meal was ready within 35 minutes, quite surprisingly, with multi tasking and parallel processing, of course...

Injera: same as my all-purpose flour injera recipe except, I used half all-purpose flour, half sprouted ragi flour.

Ragi, aka finger millet, is very nutritious and available readily in India, but, I had some difficulty finding it at Indian stores nearby here - I had to keep checking back to see if they got a new fresh shipment - when it ages it feels stale and I don't like it much.

The sprouted ragi flour we had needed to be used up as I had bought it several months ago planning to make ragi kanji and ragi koozh (porridge of sorts) for my baby... but, since she eats what we eat anyway, and I didn't want any koozh or kanji for myself, the ragi flour just sat there on the shelf, aging not-so-gracefully...

I served it with mesir wat, and cabbage-potato alicha which are essentially the same recipe as I had posted before.

However, the y'abesha gomen is not quite the usual gomen. I had to use up the chard from our garden, so, the recipe is the same as before, just used chards instead of collard greens.

The selatta is just romaine hearts dressed with a simple vinaigrette of lemon juice and olive oil, some salt and pepper.

Also, served yekik alicha, bamya alicha, yeqey sir qiqqil - Ethiopian beet salad, Ayib Bemit'Mit'a - cottage cheese with hot chilies. So, it's a pretty loaded injera...