Azifa
Ethiopian masoor lentil sauce with green pepper and mustard
A thick, tangy Ethiopian sauce of soft masoor lentils blended with onion, garlic, green capsicum, chilli and mustard. It's eaten cool or warm as part of a spread of injera and stews. Serve hot azifa with injera.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/4 doneStep 1: Boil 3 ⅓ oz masoor lentils in water until soft (about 20 minutes) and drain.
Step 2: Heat 3 tbsp oil, add 1 onion and 1 tsp garlic paste and sauté until tender.
5 minStep 3: Mix in the lentils with 1 green capsicum, 1 tsp green chilli paste, 1 tsp mustard powder (ground mustard seeds) and ½ tsp salt and cook for 5 minutes.
5 minStep 4: Blend the mixture into a thick sauce. Serve hot azifa with injera.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 6 g
- Carbs
- 15 g
- Fat
- 10 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does azifa take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic paste?
- 1 crushed garlic clove per ½ tsp.
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