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REQUISITION
1/4c stick salted butter
1.5 small onions, minced
2 minced ginger ice cubes
5 cloves garlic, minced finely
1/3c berbere*
1 medium tomato, diced
2 small dried peppers, minced finely
1t salt*
1.5T mekelesha*
1c green or brown lentils (dal)
3-4c water
* = your berbere spice blend may already contain salt & mekelesha blend. in that case, do not add additional mekelesha or salt! HOW TO TELL THE DIFFERENCE: if your berbere is only red specks, you still need mekelesha and salt. however, if your berbere has some green and white flecks, then it likely already contains the finishing spices (mekelesha).
WHAT DO
0. pick through & clean dal.
1. start melting butter over medium high heat.
2. when it's about half melted, reduce heat to medium and add onions, garlic, ginger, berbere, & salt.
3. when onions are transparent, add tomato & dal and fry for 1min.
4. add 1.5-2c water** and continue cooking until water level is about even with dal, stirring occasionally and making sure to fully scrape sides and bottom.
5. repeat step 4.
6. if using mekelesha, add when step 5 is about 10min from finishing.
7. EAT THE DELICIOUSNESS
** = I use a jar that I think is 16oz.
MEATY VARIATION
substitute 12-16oz stew meat for the dal & reduce the water. instead of cooking uncovered, cook covered and reduce to simmer until meat is tender. make sure you still stir, or the onions etc may burn at the bottom. if you don't have a lean cut of meat, you may want to cook it first in another pan to drain some of the fat. :)
1/4c stick salted butter
1.5 small onions, minced
2 minced ginger ice cubes
5 cloves garlic, minced finely
1/3c berbere*
1 medium tomato, diced
2 small dried peppers, minced finely
1t salt*
1.5T mekelesha*
1c green or brown lentils (dal)
3-4c water
* = your berbere spice blend may already contain salt & mekelesha blend. in that case, do not add additional mekelesha or salt! HOW TO TELL THE DIFFERENCE: if your berbere is only red specks, you still need mekelesha and salt. however, if your berbere has some green and white flecks, then it likely already contains the finishing spices (mekelesha).
WHAT DO
0. pick through & clean dal.
1. start melting butter over medium high heat.
2. when it's about half melted, reduce heat to medium and add onions, garlic, ginger, berbere, & salt.
3. when onions are transparent, add tomato & dal and fry for 1min.
4. add 1.5-2c water** and continue cooking until water level is about even with dal, stirring occasionally and making sure to fully scrape sides and bottom.
5. repeat step 4.
6. if using mekelesha, add when step 5 is about 10min from finishing.
7. EAT THE DELICIOUSNESS
** = I use a jar that I think is 16oz.
MEATY VARIATION
substitute 12-16oz stew meat for the dal & reduce the water. instead of cooking uncovered, cook covered and reduce to simmer until meat is tender. make sure you still stir, or the onions etc may burn at the bottom. if you don't have a lean cut of meat, you may want to cook it first in another pan to drain some of the fat. :)