This Roasted Marula Lentils and Injera recipe will take you on a culinary joy ride. It starts in Botswana and ends in Ethiopia. Time to SPICE up your life.
LENTILS INGREDIENTS
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1 CUP WATER
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1 TBSP SALT
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1 ½ CUP WASHED PINK LENTILS
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1 ONION
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1 TOMATO
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2 TBSP HARISSA PASTE
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2 TBSP OLIVE OIL
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3 TBSP MAUNGO CRAFTED ROASTED CHILLI, GARLIC AND MARULA HOT SAUCE (MEDIUM HEAT)
INJERA INGREDIENTS
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1/2 CUP CORN FLOUR
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1/4 CUP SORGHUM MEAL
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1 TBSP YEAST
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1TBSP SUGAR
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3/4 WARM WATER
DIRECTIONS
HOW TO PREPARE THE INJERA:
1. ALLOW INJERA TO RISE COVERED FOR 1 DAY TO ALLOW IT TO FERMENT.
2. IN A DIFFERENT BOWL MIX:
1&1/2 CUPS SELF RAISING FLOUR
1TBSP SUGAR
1TBSP SALT
MIX WELL
3. ADD FERMENTED MIX TO THIS.
4. ADD 2 CUPS WATER TO FORM THIN, CREPE LIKE BATTER.
5. HEAT UP A NON-STICK PAN AND SPREAD ONE DROP OLIVE OIL EVENLY ON PAN.
6. COOK LIKE A CREPE BY CAREFULLY POURING ONE LADLE FULL OF BATTER ONTO CENTER OF PAN AND SPREAD OUT LIKE A CIRCLE.
HOW TO PREPARE THE LENTILS:
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PUT PINK LENTILS IN A POT WITH ONE CUP OF 1 WATER AND 1 TBSP OF SALT.
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BRING UP TO BOIL
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SIMMER FOR 10 MINUTES
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CHOP 1 ONION AND TOMATO
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SAUTEE ONIONS
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ADD IN YOUR HARISSA PASTE
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ADD IN YOUR TOMATO TO THE POT.
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ADD 3 TSP MAUNGO CRAFT MARULA ROASTED CHILLI, GARLIC AND MARULA HOT SAUCE
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ADD YOUR LENTILS INTO THE POT
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SIMMER 15 MINUTES AND THEN REMOVE FROM HEAT.
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DISH LENTILS AND TOP OFF WITH MARULA HOT SAUCE.
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SERVE WITH INJERA AND ENJOY!