Tsebhi Birsen with Injera from Eritrea

Ingredients for 4 servings:

• 200 g teff flour or ground millet
• 1 tsp salt
• 325 ml water
• 250 g lentils, red
• 1 tbsp oil
• 1 onion(s)
• 2 tbsp berbere
• 200 g tomatoes
• 2 tsp tomato paste
• 1 tsp cumin powder
• ½ tsp cardamom powder
• 3 garlic cloves
• salt and pepper

Instructions

Working time approx. 10 minutes; Rest period approx. 3 days; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 3 days 1 hour 20 minutes

For the injera, mix the teff flour with 250 ml of water and let it stand, covered, for three days so that bubbles form. After the waiting time, add the remaining water and the salt. Pour the batter into a non-stick pan with a little oil and cook like a pancake. Set aside and let cool. For the tsebhi, finely chop the tomatoes. Dice the onion and grate the garlic. Heat the oil in a pan and add the diced onions, frying until translucent and golden brown. Then add the berbere and fry for about 5 minutes. Mix in the tomatoes and fry for another 5 minutes. Add all the remaining ingredients except the lentils, salt, and pepper, and simmer for a few minutes. Then mix in the lentils, salt, and pepper and cover with boiling water (I used one liter). Cover and simmer over low heat for about 60 minutes. Serve everything with the injera.