Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is a twist on an Ethiopian recipe called misser wat. It's a little spicy. Serve with injera, naan, or rice.

Recipe Summary test

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak masoor dal in 4 cups water; swish with your hands to clean. Drain; repeat twice.

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  • Combine onion and 1/2 cup water in a saucepan over medium-low heat; simmer until water is absorbed, 5 to 7 minutes. Add oil and garlic; cook, stirring occasionally, for 3 minutes. Add bebere powder; cook and stir for 3 minutes more.

  • Mix tomato sauce and 1/2 cup water into onion-spice mixture; bring to a boil. Add masoor dal and carrots; reduce heat to low. Cook, stirring occasionally and adding water as needed to maintain a soupy consistency, until carrots are just tender, about 5 minutes. Add zucchini; cook and stir until lentils are tender, about 5 minutes more. Add salt to taste.

Cook's Note:

Masoor dal (red lentils) and berbere powder are available at Indian grocers and online.

You can also make your own Berbere (Ethiopian Spice).

Nutrition Facts

226 calories; protein 8.2g; carbohydrates 24.6g; fat 11.3g; sodium 505.5mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 4 stars
06/02/2018
This is very good. It cooked up in the time written but I soaked the lentils for about a half hour. I made my own berbere mix that was light on cloves and fenugreek. Thank you for the recipe. Read More
(1)

Most helpful critical review

Rating: 3 stars
02/11/2020
I made it using my own bebere spice mix (also from All Recipes). It was good, but not as good as I've had from the kitchens of my Ethiopian friends. Also the times given here are WAY off. Count on each step taking 3-4 times as long as is written. There is a reason making Ethiopian food takes the better part of an afternoon. Obviously, this would be best served over injera. We used a local North African flat bread and it worked decently. Read More
(1)
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
02/10/2020
I made it using my own bebere spice mix (also from All Recipes). It was good, but not as good as I've had from the kitchens of my Ethiopian friends. Also the times given here are WAY off. Count on each step taking 3-4 times as long as is written. There is a reason making Ethiopian food takes the better part of an afternoon. Obviously, this would be best served over injera. We used a local North African flat bread and it worked decently. Read More
(1)
Rating: 4 stars
06/02/2018
This is very good. It cooked up in the time written but I soaked the lentils for about a half hour. I made my own berbere mix that was light on cloves and fenugreek. Thank you for the recipe. Read More
(1)