Ethiopian Dal recipe is also known as Misir Wat. It is a flavorful red lentil stew that is a staple in Ethiopian cuisine. This dal recipe is made with masoor dal, tomatoes, onions, and ginger-garlic paste. This recipe gets its bold, spicy kick from the Berbere spice mix. This vegan dal recipe is rich in protein, naturally gluten-free, and pairs perfectly with soft, tangy injera bread.
Ethiopian Dal Recipe (Misir Wat)
Misir Wat is perfect for dinners and for lunch. When you crave something different and warm it is a perfect dish. This dish goes good with rice, flatbread or even with roti.
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About Ethiopian Dal
Ethiopian Dal is a gluten-free recipe, which can be made using a simple ingredient which are available in our home. This dal recipe is unique and special because of Berbere spice mix, which adds layers of smoky, spicy, and slightly sweet notes.
Why I love this recipe - This dish has no complicated steps and don’t need any fancy tools, just a pot is needed. It is protein-packed and has good stuff, it makes you to feel satisfied without feeling heavy. It is perfect for leftover, like many dal dishes, the flavor deepens overnight. Goes with everything: It goes good with Injera, rice, roti, or even on toast.
This dish is fully packed with protein and fiber. If you are a fan of vegetarian recipes, then definitely you have to try this Ethiopian dal recipe.
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Why this recipe work?
Simple but bold: This dish have everyday items like onions, tomatoes, and garlic . These create a rich base when cooked slowly.
Perfect with Injera or rice: Its earthy flavor pairs effortlessly with soft flatbreads or plain rice. Which is suitable for lunch or dinner.
Vegan and protein-rich: Misir Wat is full of protein and packed with nutrients. It fits for any kind of diet.
Ingredients
Ghee: It adds a rich flavor to the recipe and brings out the warmth in the spices.
Cardamom Powder: It gives a sweet, slightly floral aroma that lifts the whole dish.
Cumin Seeds: Which gives a nutty taste and enhance a flavour of the dal.
Onions: It builds the base flavor with their natural sweetness when it softens.
Ginger Garlic Paste: This brings a sharp, bold punch and deepens the overall flavor. You can use finely chopped ginger or garlic instead of paste.
Tomatoes: Which add slight tanginess and help make the dal soft and saucy.
Berbere Spice Mix: It is the star spice blend that gives heat, smokiness, and depth.
Masoor Dal (Red Lentils): This cooks quickly and turns creamy, making the dal thick and hearty.
Hacks
- Soak the dal for 15-20 mins, it helps the dal to cook faster and gives a creamier texture without much effort.
- Cook the dal in a pressure cooker. This is a total time-saver. Just a whistle or two and your dal is done.
- Mash the dal partially. Use the back of your spoon to mash a bit of the dal. It thickens the stew and gives a more comforting feel.
- If you don’t have Berbere, make your own. A quick blend of paprika, chili powder, cumin, cinnamon, and a pinch of cloves can save the day.
- Freeze leftovers in small portions. It is perfect for busy days.
Misir Wat (Step by Step Pictures)
1) Heat some ghee in a pot. Once hot, toss in the cardamom powder and cumin seeds. Let them sizzle for a few seconds.
2)Add the chopped onions and saute until they start to soften.
3)Mix in the ginger garlic paste and stir until the raw smell goes away.
4)Add the tomatoes and cook until they soften a bit.
5)Sprinkle in the Berbera spice mix and stir well. Let it cook for a minute so the flavors open up.
6)Add the washed lentils and pour in enough water to cover them. Mix everything.
7)pour in enough water to cover the lentils.
8)Bring it to a full boil, then reduce the heat.
9)cover with a lid, and let it simmer for about 15 minutes until the dal is cooked and soft.
10)Once done, add salt, and mash the dal a little to make it creamy.
11)Mash the dal slightly until creamy.
12)Serve warm with injera, rice, or flatbread.
Expert tips
- Squeeze a dash of lemon at the end. It can brighten the whole dish without changing the flavor too much.
- Masoor dal cook fast, letting it simmer gently gives a better texture and richer taste.
- Use a heavy-bottomed pan, this prevents the dal from sticking or burning.
- Red lentils absorb liquid fast. If it gets too thick while simmering, add warm water in small amounts.
Variations
Whole Masoor Dal Recipe: Whole masoor dal has a nice, earthy taste. It's cooked with onions, tomatoes, garlic, and simple spices until soft and thick. It’s filling, healthy, and goes really well with rice or chapati.
Chicken Dal Recipe: Chicken dal is a mix of soft lentils and juicy chicken pieces cooked together with spices, onions, and tomatoes. It’s tasty, full of protein, and great for lunch or dinner with roti or rice.
Seasoned Moong Dal Recipe: Seasoned moong dal is a light and easy dish. Yellow moong dal is cooked and then topped with a simple tempering of mustard seeds, garlic, and curry leaves. It’s mild, comforting, and goes perfectly with plain rice.
FAQ
Q:Is Ethiopian Dal very spicy?
It depends on the Berbere spice you use. You can adjust the amount to suit your taste.
Q:Can I make it without Berbere?
You but use a mix of paprika, cumin, chili powder, and cinnamon as a quick fix.
Q:What kind of dal is used?
Red lentils (masoor dal) are used. They cook fast and turn creamy, which works perfectly for this recipe.
Q:Can I cook it in a pressure cooker?
Yes. It makes the process quicker. Just be careful not to overcook the lentils.
Q:Is it okay to use oil instead of ghee?
Yes. Ghee gives it a rich flavor, but regular cooking oil works fine too.
Q: Can I freeze leftovers?
Absolutely. It freezes well. Just reheat with a splash of water and it’s as good as fresh.
Q: What goes best with this dal?
Injera is the best choice, but you can also enjoy it with rice, roti, or even toasted bread.
Q: How long does it stay fresh?
In the fridge, it stays good for about 2-3 days. Just warm it well before serving.
More Ethiopian Recipes
📖 Recipe Card
Ethiopian Dal Recipe (Misir Wat Recipe)
Equipment
- Cooking pot
Ingredients
- 2 tbsp Ghee
- ¼ tsp Cardamom Powder
- 1 tsp Cumin seeds
- 1 large Onions peeled & chopped finely
- 1 tbsp Ginger Garlic Paste
- 2 medium Tomato chopped finely
- 1 tbsp Berbere Spice Mix
- ½ cup Massoor Dal Red Lentils
- Water as needed
- Salt to taste
Instructions
- Heat ghee in a pot, add in cardamom and cumin seeds and let them sizzle. Add in onions and sauté for 2 minutes. Add in ginger garlic paste and mix well for couple of minutes until fragrant. Add in tomatoes and cook for 1 minute until soften. Now add in Berbere spice and mix well for a minute.
- Add in washed massoor dal and water mix well. Bring this to a full boil, simmer the heat and cook covered for 15 minutes. Once cooked, add salt and mash it really well until thick consistency.
- Serve with injera.
Nutrition
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