1 medium yellow onion, finely diced (about 1 cup)
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1 cup red lentils (masoor dal), picked through and rinsed
1 teaspoon kosher salt
Injera, for serving
1 pound unsalted butter
1 tablespoon chopped fresh ginger
1 teaspoon whole allspice berries
1 teaspoon fenugreek seeds
1 teaspoon dried oregano
1/2 teaspoon turmeric
6 black cardamom pods, crushed lightly with a knife blade
2 cloves garlic, coarsely chopped
1 small yellow onion, chopped
1/3 cup New Mexico chile powder
1/4 cup paprika
2 teaspoons cayenne pepper
2 teaspoons ground ginger
2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly grated nutmeg
2 teaspoons black cardamom seeds
2 teaspoons coriander seeds
2 teaspoons fenugreek seeds
1 teaspoon whole allspice
1 small stick cinnamon
The lentils will thicken and mellow overnight, so feel free to make ahead and reheat before serving. This recipe makes more than enough berbere and niter kibbeh to make the lentils. Refrigerate any leftovers to use in other Ethiopian recipes.
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