We haven’t had Ethiopian food since we made a special stop at Zemam’s restaurant in Tucson when our first daughter was a year old. That was such a wonderful experience and all the food was so healthy and delicious. I’ve cheated here; we didn’t have Teff flour (or the time) to make injera bread, so we substituted Indian naan bread. I also served it with basmati rice, because we love the flavor of basmati with dals. The entire family ate this meal, including my three-yr old. Awesome. The special Berbere’ spice blend recipe, as well as the dal recipe, comes from the Happy Herbivore cookbook.
|Prepping the Berbere’ with all 12 spices|
2 tbsp cayenne pepper
4 tbsp sweet paprika
1 tsp ground fenugreek
3/4 tsp ground cardamom
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp turmeric
1/8 tsp ground cloves
Mix all spices together in a nonstick skillet and toast, stirring frequently, until spices are fragrant. Remove from heat and grind the blend into a fine powder with mortar and pestle or, as I did, with a high-powdered blender. Store in an airtight container.
- 6 cups vegetable broth
- 2 cups dried yellow split peas
- 2 small onions, diced
- 6 garlic cloves, minced
- 1 tsp turmeric
- ½ - 1 tsp Berbere', or to taste
- ½ tsp ground ginger
- ½ tsp mild curry powder
- ½ tsp garam masala
- salt and pepper, to taste
- Bring the 6 cups veggie broth to a boil and add the split peas.
- Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes.
- While the split peas are simmering, saute onions and garlic in a nonstick skillet until onions are translucent. Add spices and thoroughly mix to coat the onion.
- Add onion mixture to split peas and simmer for 5 minutes, stirring and scraping the peas to keep them from sticking to the bottom of the pan.
- Taste and add another ⅛ - ¼ tsp Berbere' if desired. Salt and pepper to taste.