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
Serving: 1servingCalories: 176kcalCarbohydrates: 20gProtein: 7gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 8mgPotassium: 426mgFiber: 8gSugar: 4gVitamin A: 528IUVitamin C: 12mgCalcium: 33mgIron: 2mg
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