Ethiopian Spiced Lentils (Misr Wat) & Quick Injera
Servings: 4 people
Cost: 30
Ingredients
- 12 oz Hot kulet or mild turmeric sauce
- Cooking spray or oil
Quick Injera Mix:
- 1 cup Teff flour (190g)
- 1 cup Barley flour (180g)
- 2 tbsp Baking powder (25g)
- 2 tsp Sea salt
- 2 cans Club soda
- 2 oz Vinegar (55g)
Proteins (choose 1):
- 1 cup Red lentils
- 2 cups Chicken (shredded)
Instructions
Cook Berbere Sauce
- In a medium sauce pot, combine the red lentils, hot kulet or mild tumeric sauce, and 2 1/2 cups of water. If using shredded chicken, combine with sauce and 1/2 cup of water.
- Stir well and bring to a simmer on medium heat, covered.
- Continue with recipe while the sauce simmers...
Make the Injera Batter
- Empty the quick injera mix into a large mixing bowl and stir until the color is uniform.
- Gently pour in 1 carbonated water, 1/2 cup of water, and vinegar. Whisk for a full 5 minutes (important: this softens the teff and creates a smooth spongy texture). Mix in the 2nd carbonated water.
- Stir the simmer sauce, reduce heat to low, cover, and cook lentils for 25 min. or until soft. Note: Chicken may require less time.
Make Quick Injera
- Heat a 10-inch nonstick frying pan (with a lid) on medium-low and coat with cooking spray or oil. You’ll also need an old, clean cloth or dish towel.
- Make injera the way you would a pancake; pour 1/3 cup of batter into the center of the frying pan and swirl to distribute.
- Line your lid with the cloth (be extremely careful that the towel does not catch fire!), cover, and cook pancake for 1.5-2 minutes until the top is dry and the bottom is golden brown.
..And Repeat..And Repeat...
- Use a spatula to lift pancake onto a paper towel-lined cooling plate.
- Spray the pan and stir batter before you make each pancake and repeat for the remaining batter. We use a smartphone timer!
- Tips: you will likely donate the first few pancakes to the injera gods - it’s okay! Since every stovetop is different, experiment with temperatures between medium-low to low and cook batter between 1-2 minutes. If your pan is larger than 10’’, try adding more than 1/3 cup of batter.
Plate Your Creation
- Place one injera on each serving plate.
- Roll up the remaining injera and serve on a side plate.
- Taste the lentils and berbere sauce to make sure they are soft. Remove from heat, stir, and place a spoonful into the center of each injera plate.
Enjoy!
- To eat, rip injera into 2 inch pieces and use as a utensil for eating the berbere sauce.
- At the end of the meal, you can eat your injera plate!
- Enhance your experience with an Ethiopian music playlist (takeoutkit.com/playlists).
- Mälkam məgəb “good feasting”!