I tried two versions of Misr Wot this time, one with Chana Dal and the other with whole Moong. I liked both but prefer the Moong version for its a nuttier flavor.
- 2 T Butter Nitr Qibe
- 2 T Olive Oil Nitr Qibe
- 1 C Chana Dal (or other lentil)
- 2 T Berbere
- 1-2 Tomato, cored and diced
- 1 Onion, diced
- 4 Cloves Garlic, chopped
- 2-3 C Water
In a large pan, heat the Nitr Qibe over medium heat. Add onions and sautee until golden, about 10 minutes. Add garlic and sautee for 2 minutes. Add lentil of choice, Berbere, tomato and 2 C water, stir. Raise heat to high, boil briefly then reduce to medium low, cover and cook for 60 minutes or until lentils reach desired firmness, adding more water if the mix dries out.
Its good to start checking the mix at 45 minutes. Some lentils cook quickly, like chana dal, while the whole Moong version took about 90 minutes.
Some people prefer soupy Misr Wot but I like mine like a Texas chili; a spoon should stand up in the mix!
The Moong version is pictured here with Tumeric Rice.