Misir Wot Recipe (Ethiopian Spiced Red Lentil Stew)
Split red lentils cooked down with berbere and niter kibbeh, Ethiopian spiced butter, until thick and soft. Includes a cardamom, cinnamon and clove mix.
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Cooking tools:
- Mortar and pestle
- Spice grinder
- Nonstick skillet
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Glass
- Measuring spoon
- Measuring cup
- Spoon
- Stove
- Refrigerator
Ingredients
- About 30 green cardamom pods (may substitute 1/2 teaspoon ground cardamom)
- 2 Teaspoons ground cinnamon
- 1/2 Teaspoon ground cloves
- 1/2 Teaspoon freshly ground black pepper
- About 1 1/2 cups (8 3/4 ounces) dried split red lentils
- 1/4 Cup sunflower, canola or other neutral vegetable oil
- 1 Medium (8 3/4 ounces) yellow or red onion, finely chopped
- 1 Clove garlic, grated or finely chopped
- 1-Inch piece peeled fresh ginger, grated or finely chopped
- 4 Teaspoons berbere
- 1/2 Teaspoon ground nigella seeds (buy pre-ground or grind yourself )
- 3 Cups water, plus more as needed
- 1 Teaspoon kosher salt, plus more as needed
- 1/2 Teaspoon mekelesha spice blend
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