Mesir Wat (Ethiopian Lentils)

Miser Wat or Amiser Wet
Lentil Wat is in the center

Vata: neutral (use black lentils)

Pitta: neutral (use common lentil)

Kapha: decreases (use red lentil)

Season: Early Fall & Spring

For Vata balancing choose black lentils, for Pitta choose common lentil, for Kapha use a red lentil. This recipe calls for tomatoes, which are more balancing for Kapha. To balance Vata and Pitta use peas instead.

Ingredients:

1 1/2 cups lentils (4 1/2 cups water)

2 T ghee or vegetable oil

Cardamom seeds from 2 pods crushed in mortar and pestle (or 1/4 t pre-ground)

1 teaspoon freshly ground cumin seeds

1/2 t freshly ground coriander (or 1/4 cup fresh cilantro, chopped)

1/2 teaspoon turmeric

1/4 t fenugreek seeds or powder

1/4 t cinnamon

dash  allspice

pinch nutmeg

pinch cloves

1 teaspoon to 1 tablespoon berberre (or cayenne and paprika)

1 cup finely chopped onion

2 cloves garlic

1 teaspoon freshly grated ginger

3 medium tomatoes (or peas)

1 tablespoon fresh basil (1 teaspoon dried)

Salt and pepper to taste

Optional:

1 cup  green peas or other vegetable

Directions:

1. Wash lentils twice and boil until tender, about half an hour.

2. Meanwhile heat ghee or oil in a large pot and roast seeds until they pop, add onions until translucent. Turn heat to low and add garlic, and the rest of the spice. Mix in tomatoes and simmer 5 to 10 minutes.

3. Add lentils to the spices and then cook another 5 minutes.

4. Serve with Injera bread or rice.

Serves: 8-10