Wat Misir Recipe (Dal Ethiopia Recipe)

Dal Ethiopia recipe is also known as Misir Wat. This is a scented red lentil stew which is a staple in Ethiopia cuisine. This dal recipe is made with masoor dal, tomatoes, onions, and white ginger-bawang paste. This recipe gets a brave spicy kick from a mixture of spices. This vegan recipe is rich in protein, gluten -free naturally, and perfectly paired with soft and sharp injera bread.

Misir Wat is perfect for dinner and lunch. When you crave something different and warm, it is the perfect dish. This dish matches rice, flatbread or even with bread.

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About Ethiopia Dal

Ethiopian Dal is a gluten -free recipe, which can be made using simple ingredients available in our home. This dal recipe is unique and special because of a mixture of spices, which adds to the smoky, spicy, and slightly sweet layer.

Why do I like this recipe – This dish has no complicated steps and does not require a luxury tool, only a pot is needed. This is full of protein and has good items, it makes you feel satisfied without feeling heavy. This is perfect for the rest, like a lot of dal dishes, it feels deeper. Going with everything: this matches injera, rice, bread, or even toast.

This dish is full of protein and fiber. If you are a fan of vegetarian recipes, then surely you should try this dal ethiopia recipe.

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Why is this recipe functioning?

Simple but brave: This dish has everyday items such as onions, tomatoes, and garlic. This creates a rich base when cooked slowly.

Perfect with injera or rice: iEnthusiasm in pairs with soft flat bread or ordinary rice. Which is suitable for lunch or dinner.

Vegan and rich in protein: Misir Wat is full of protein and is packed with nutrition. This is suitable for all types of diet.

Ingredients

Ghee: This adds to the rich taste in the recipe and issued warmth in spices.

Cardamom powder: This gives the scent of a sweet flower and a few who lift the entire dish.

Jintan seeds: Which gives crazy and increases Dal’s sense of feeling.

Onion: This builds a basic taste with a natural sweet taste when softened.

Garlis Ginger Pasta: It brings a sharp and brave blow and deepens the feeling of a whole. You can use ginger or finely chopped garlic instead of pasta.

Tomato: Which adds a little beat and helps make dal soft and handsome.

Berere spice mix: This is a mixture of stars that give heat, smokiness, and depth.

Masoor dal (red lentil): It cooks quickly and turns into cream, making dal thick and warm.

Hacking

• Soak dal for 15-20 minutes, this helps Dal to cook faster and provide a thicker texture without much effort.
• Cook dal in a pressure cooker. This is a total time saver. Only one or two whistles and your dal is finished.
• Mash in part. Use the back of your spoon to pound a little dal. It thickens the stew and gives a more entertaining feel.
• If you don’t have berrere, make it yourself. The fast combination of paprika, chili powder, cumin, cinnamon, and a pinch of cloves can save days.
• Freeze food leftovers in small portions. This is perfect for busy days.

MISIR WAT (Step by step)

1) Heat a few ghee in pots. After heat, stir the cardamom powder and cumin seeds. Let them hissed for a few seconds.

2) Add chopped onions and saute until they start softening.

3) Mix the paste of the garlic ginger and stir until the raw smell disappears.

4) Add tomatoes and cook until slightly soften.

5) Sprinkle mixture of spices and stir well. Let it cook for a while so that the taste is open.

6) Add washed lentils and pour enough water to cover it. Mix everything.

7) Pour in adequate water to cover lentils.

8) Boil full, then reduce the fire.

9) Cover with the lid, and let it boil for about 15 minutes until it is cooked and soft.

10) When finished, add salt, and mash a little to make it cream.

11) Mash a little until cream.

12) Serve warm with injera, rice, or flat bread.

Expert tips

• Squeeze a little lemon at the end. It can brighten all dishes without changing too much taste.
• Masoor dal cooks quickly, letting it a boil slowly gives a better texture and richer taste.
• Use a heavy frying pan, this prevents dal from sticking or burning.
• Red lentil absorbs fluid quickly. If it is too thick when boiling, add warm water in small amounts.

Variation

Masoor Whole Recipe: Whole Masoor Dal has a delicious and modest taste. Cook with onions, tomatoes, garlic, and spices simple to soft and thick. This is filling, healthy, and very good with rice or chapati.

Chicken Dal Recipe: Dal chicken is a soft mixture of lentils and watery pieces of water cooked with spices, onions, and tomatoes. Delicious, full of protein, and good for lunch or dinner with bread or rice.

Experienced Dal Moong Recipe: Experienced Moong Dal is a light and easy dish. Yellow Moong Dal is cooked and then on it with simple tempeing mustard seeds, garlic, and curry leaves. This is light, entertaining, and matches ordinary rice.

FAQ

Q: Is Dal Ethiopia very spicy?

It depends on the spices you use. You can adjust the amount that suits your taste.

Q: Can I make it without leaving?

You but use a mixture of paprika, cumin, chili powder, and cinnamon as a quick repair.

Q: What type do you use?

Red lentil (masoor dal) is used. They cook quickly and change cream, which works perfectly for this recipe.

Q: Can I cook it in a pressure cooker?

Yes. That makes the process faster. Be careful not to cook too much.

Q: Can you use oil, not Ghee?

Yes. Ghee gave him a rich taste, but ordinary cooking oil functions well too.

Q: Can I froze food leftovers?

Very. It froze well. Just heat it with splashing water and it’s as good as fresh.

Q: What’s the best with this dal?

Injera is the best choice, but you can also enjoy it with rice, bread, or even toast.

Q: How long does it stay fresh?

In the refrigerator, it remains good for about 2-3 days. Just warm before serving.

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