Ethiopian Dal Recipe (Misir Wat Recipe)
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.
Equipment
Cooking pot
Ingredients
- 2 tablespoon Ghee
- ¼ teaspoon Cardamom Powder
- 1 teaspoon Cumin seeds
- 1 large Onions peeled & chopped finely
- 1 tablespoon Ginger Garlic Paste
- 2 medium Tomato chopped finely
- 1 tablespoon 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
Nutrition Facts
Ethiopian Dal Recipe (Misir Wat Recipe)
Serving Size
1 serving
Amount per Serving
Calories
176
% Daily Value*
Fat
8
g
12
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
2
g
Cholesterol
19
mg
6
%
Sodium
8
mg
0
%
Potassium
426
mg
12
%
Carbohydrates
20
g
7
%
Fiber
8
g
33
%
Sugar
4
g
4
%
Protein
7
g
14
%
Vitamin A
528
IU
11
%
Vitamin C
12
mg
15
%
Calcium
33
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.