Injera with Misr Allecha (Ethiopia)
- 1/3 cup onion, chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon corn oil
- 1 cup red lentils, soaked, cooked, drained and mashed
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 3 teaspoons finely chopped jalapeno pepper
- 1 cup water
- 1 3/4 cups flour
- 1/2 cup self-rising flour
- 1/4 cup whole wheat flour
- 1 package dry yeast
- 2 1/2 cups warm water
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
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- Lentils: Soak lentils for one hour. Cook for 1/2 hour.
- Drain. Mash and set aside.
- In dry pan over moderate low heat, stir fry the onion and garlic for 2 minutes.
- Add the oil and stir fry for 1 minute more. Add the
mashed lentils, turmeric, salt and chile. Mix well.
- Add the water and cook for 3 to 4 minutes longer to reduce the mixture to a thick,
red, well spiced puree.
- Serve warm with Injera.
- Injera: Combine the flours and yeast in a ceramic or glass bowl.
- Add the warm water and mix into a fairly thin, smooth batter. Let the mixture
sit for three full days at room temperature. Stir the mixture once
a day. It will bubble and rise.
- When you are ready to make the injera, add the baking soda and salt
and let the batter sit for 10 to 15 minutes.
- Heat a small, nonstick 9-inch skillet. When a drop of water bounces
on the pan's surface, take about 1/3 cup of the batter and pour
it in the skillet quickly, all at once. Swirl the pan so that the
entire bottom is evenly coated, then return to heat. The injera
is cooked only on one side and the bottom should not brown. When
the moisture has evaporated and lots of "eyes" appear
on the surface, remove the injera.
- Let each injera cool and then stack them as you go along. If the
first injera is undercooked, try using less of the mixture, perhaps
1/4 cup, and maybe cook it a bit longer. Be sure not to overcook
it. Injera should be soft and pliable so that it can be rolled or
folded, like a crepe.
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