I was introduced to amazing Ethiopian cuisine after coming to United States. The food tasted different and yet was close to home. The injera reminded me of dosas (South Indian crepes) and the sides reminded me of dal, subzi (North Indian side dishes). Of course this led me to try it out at home with my own versions of each. And like any other recipes, I have found shortcuts to save me time!
You will need:
This feast consists of Misir Wat (Ethiopian red lentils), Gomen (Ethiopian collard greens), Atakilt Wat (Ethiopian cabbage, carrot, potato) and salad which is served with/on Injera (Ethiopian Crepe).
Misir Wat
1 tbsp oil
1/3 large onion chopped
1 garlic pod chopped
1/2 tomato diced
3 tsp berbere spice (I ordered it on Amazon)
1 cup red lentils
salt per taste
3 cups water
lime juice (1/2 lime)
Method:
Heat oil in Instant Pot (IP) in saute mode. Add onion, garlic and saute for a bit. Add tomato and berbere spice. Add in rinsed lentils and water. Mix in salt. Close the IP lid and set the valve to sealed mode. Cook at manual high pressure for 3 minutes. Wait for natural pressure release. Add in lime juice. Misir Wat is ready!
Gomen:
1 tbsp oil
1/3 large onion chopped
1 garlic pod chopped
1/2 tomato diced
1 tsp berbere spice
1 bunch of collard greens chopped (you could use any greens like mustard greens, kale, spinach)
salt per taste
Method:
Heat oil in Instant Pot (IP) in saute mode. Add onion, garlic and saute for a bit. Add tomato and berbere spice. Add in collard greens. Mix in salt. Close the IP lid and set the valve to sealed mode. Cook at manual high pressure for 0 minutes. Do a manual quick release. Gomen is ready!
Atakilt Wat:
1 tbsp oil
1/3 large onion chopped
1 garlic pod chopped
1/2 tomato diced
1 tsp berbere spice
1/2 tsp turmeric powder
1/2 cabbage chopped
1 potato diced
2 carrots diced
salt per taste
Method:
Heat oil in Instant Pot (IP) in saute mode. Add onion, garlic and saute for a bit. Add tomato, berbere spice and turmeric powder. Add in potato, carrot and cabbage. Mix in salt. Add a splash of water. Close the IP lid and set the valve to sealed mode. Cook at manual high pressure for 2 minutes. Wait for natural pressure release. Atakilt Wat is ready!
Salad:
1/2 tomato diced
1//2 cucumber diced
cilantro chopped
salt per taste
black pepper per taste
lime juice (1/2 lime)
Method:
Mix in all the ingredients. You could also add lettuce, sweet peppers, olives. Salad is ready!
Injera:
1 cup all purpose flour
1/2 cup teff flour
1 tsp instant yeast
1 tbsp rice vinegar (also can use apple cider vinegar)
1/4 tsp baking soda
1/2 tsp salt
2 cups warm water (DO NOT use hot water, you would deactivate the yeast)
Method:
Mix in all the ingredients without any lumps. Your instant injera batter is ready. Heat up a pan/skillet. Pour the batter like a crepe/dosa (I usually do it like that, since I am used to making dosas, haha). Cover it with a lid. After about a minute, it will change in color (looks cooked) and starts coming off easily from the sides. Your Injera is ready!
Note:
This is no way close to the traditional method. You could always make it in the traditional fashion which involves fermentation like dosa batter. Or you could buy it from an Ethiopian store. I usually make it this way. It is fast, home made and tastes almost like a traditional injera. I have tried out different recipes and these proportions comes out perfect!
Serving:
Basically you could roll up the injera and serve rest of the sides on a plate.
Or place the sides on top of the injera.
Whichever way you decide to serve, this meal is delicious!
ENJOY!