I made a complete vegetarian Ethiopian meal along with two spices for this fourth day of month long blogging marathon. Today I will be posting all the three recipes. The spices need to wait for another week. For the Ethiopian flat bread Injera, I made a gravy, which is called as wot in their language, with masoor dhal. There are so many varieties of wot and it differs by the use of the main ingredient. They are made with chicken, meat, vegetables or legumes. What I have chosen is the basic type of wot and is called as Yesmir wot.
Have you ever paired dhal with coconut milk and spices? That is what yesmir wot is about. Instead of butter, a more flavourful clarified butter is used in the recipe and it adds a nice flavour to the whole dish. It is called as Niter Kibbeh and the recipe will be up in blog in a week. Another important spice which adds heat to the dis is berber spice. It is a medeley of various spice powders and it also adds a nice punch to the wot. Coconut milk adds the richness and it was so yum with Injera. The left over wot was had with plain rice and it was so much tastier than with the bread.
Recipe Source: The Sour Dough
Masoor Dhal-1/2 cup
Niter Kibbeh(click on link for recipe)1 tbs
Tomato Puree-1/2 cup
Coconut Milk-1 cup
Berber Spice Powder (click on link for recipe)-1 1/2 tsp
Coriander Leaves for garnish
Pressure cook masoor dhal with water until done.
In a pan heat niter kibbeh and add onions, ginger, garlic and chillies.
saute until translucent.
Add the cooked dhal, tomato puree and mix well.
Add in the berber spice powder, turmeric, salt and coconut milk.
Mix well and let it come to boil.
Reduce flame cook covered for 5 minutes.
Garnish with coriander and serve hot with injera.
Injera (click on image for recipe)
Ayib Be Gomen (click on image for recipe)