Procedure

• 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.