Dhal or Dal Makhani Recipe

INGREDIENTS
1 cup French Lentils (rinsed and remove debris)
~2 cups Chicken broth or water (pending on pot, need enough to come ~2 inches above your lentils)
1 tbsp Ghee
2 Shallots, peeled & diced
2 Anaheim Chilies (roasted, peeled, seeded, choppeded or substitute jalapenos)
4 Sun-dried Tomatoes (drained)
1 Clove Garlic, peeled & diced
1 1/2 tsp Garam Masala
1 1/2 tsp Cumin, ground
1 tsp Asafoetida ( can substitute 1 leek, rinsed well, diced)
1 tsp Black Pepper , ground or fresh cracked
1 tsp Black Mustard Seed
1 1/2 tsp Aleppo Pepper flakes (substitute Korean Red Pepper flakes or cut amt. in 1/2 when using  red pepper flakes as they typically include the seeds and the others do not)
3 tbsp Cilantro, fresh, chopped (can reserve a bit for garnish)
Optional 1 Smoked, Dry, Sweet Chile Pepper, whole (substitute pinch of smoked paprika)
Optional Greek Yogurt (garnish for each serving)

INSTRUCTIONS:

1. Preparing the lentils is easy. On high heat place lentils into a pot and cover with cooking liquid (broth or water). Be certain that your liquid comes at least 2 inches above lentils. Add the smoked, dry chile.
2. Bring to a boil. Then immediately reduce the heat to low and allow the lentils to become as soft as you desire ~ 1hour. Note: Length of cooking time will vary based on just how dry your lentils are and the texture you prefer. I like mine still intact and brothy - so, I add additional liquid as they cook. DO NOT SALT lentils until after they have cooked!
3. When lentils are soft enough for your liking, prepare the spice mixture. Remove the whole, now rehydrated chile.
4. Melt the ghee in a pan.
5. Add Shallots, garlic (and leeks if using them) and brown.
6. Add the roasted peppers, sun dried tomatoes, rehydrated chile & saute.
7. When veggies are soft and browned, add all the spices creating somewhat of a paste.
8. Turn off heat.
9. Remove about 1/2 cup of the lentils and cooking liquid and add to a blender.
10. Add the spice, onion mix to the blender and then puree
11. Add the pureed mixture back into the pot of lentils stirring.

Optional- add Greek yogurt to each bowl and top with cilantro.
Enjoy over rice or with warmed flat bread.

Ethiopian Food- Eat with your hands & get messy!!!

Baltimore has 2 good options available for your dining pleasure.

Dukem & Ethiopian Delight

For sit down lunch or dinner Dukem is your best bet.
This intimate setting is locating very close to University of Baltimore & the Opera House and a perfect meal before class or a show!

Best for sharing, try any one of the combination platters.

Did you know that Ethiopian vegetarian foods are also always vegan? They use vegetable oil to prepare veggie dishes versus clarified butter for meat dishes. Only dairy is the fresh made cheese from buttermilk - which can be avoided.

Looking for a new experience? Try their Kitfo - served as a sandwich here - is mixed with warmed clarified butter cooking the raw tenderloin just a bit. Mitmita seasons meat and Awaze is served on the side. Very high quality.Metered street parking is available.

Located 1100 Maryland Avenue, Baltimore, MD 21201-5510
Also has location in D.C.
(410) 385-0318
Hours: Daily 11-11pm

If you are looking for a high end Ethiopian experience - try Washington D.C.'s U&9th street corridor often referred to as "Little Ethiopia" - try Etete (DC's best eats), Elfegne, Dukem (market attached), Little Ethiopia (Traditional seating)

 Ethiopian Delight is a stand at the Waverly Saturday Farmer's Market Only.

They sell very few items but what they do have is delicious!

Three different (wats) made of lentils - Mild, Medium & Hot. The heat comes from the traditional Ethiopian spice blend Berbere. The owner brings this from family in Ethiopia and no she does not sell it - I asked.
2 types of stuffed breads are offered- one sweet and one savory.

"Sandwiches" are offered which is really the Ethiopian version of a wrap - one of the wats smeared in to fresh made injera - rolled up in foil.
You can purchase the injera only which is a fabulous treat- it freezes well.

Waverly Farmer's Market
Open every Saturday - year round - 7am-until sell out or Noon whichever comes first