Spicy Misir Wot with Injera

Recipe for Misir Wot with Injera

Misir Wot is the African answer to the Indian dal of lentils. Here, the spicy lentil stew is seasoned with berbere and served with Ethiopian-style sour flatbread. Yummy!

Preparation time: approx. 35 minutes

Steeping time: 10 - 12 hours

Ingredients for 4 people:

Injera:

½ cube yeast
350 ml lukewarm water
3 pinches of salt
250 g teff flour

Misir Wot:

1 onion
3 cloves of garlic
30 g ginger
4 beef tomatoes
3 tablespoons canola oil
3 tablespoons Peri-Peri Hot Sauce
300 g red lentils
2-3 tablespoons berbere (spice mixture)
500ml water
salt and pepper

Decoration:

60 g spinach
250 g cherry tomatoes

The day before:
For the injera: add the lukewarm water to a bowl and dissolve the 1/2 cubes of yeast in it. Take a large dough bowl and put the flour in it, then add the dissolved yeast and mix everything well. The dough must rest covered at room temperature for at least 10-12 hours.

Preparation:

Misir wot:
Peel the onions, garlic and ginger. Cut the onion into small cubes, press the garlic and grate the ginger. Wash the beef tomatoes, remove the stalk and then cut into small cubes.
Put a large pot on the stove and heat the oil in it. Sauté the ginger, garlic and onions until they turn a light brown color. Then add the red lentils and sauté them briefly as well. Add the tomatoes, berbere and peri-peri hot sauce, then stir-fry for 3 minutes more.
Deglaze with 500ml of water and bring to a boil. Then simmer the lentil mixture with a lid on low heat for about 15 minutes, do not forget to stir from time to time. Season with salt and pepper and remove from heat.

Injera:
Mix the dough with 2 tablespoons of water again until smooth. Heat a non-stick pan and sprinkle a little salt in it. Pour in the dough with a ladle and spread it. Bake the dough in the pan until no more bubbles burst on the surface. Put the lid on and bake the injera for another 3-4 minutes. Drain on a dry kitchen towel or paper towel. Make the rest of the dough in the same way.
Wash and dry the spinach and cherry tomatoes and arrange the Misir Wot with Injera, with spinach and tomatoes on a plate and serve.