Red Lentils (Misr Wat)
INGREDIENTS
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NITER KIBBEH (SPICED BUTTER):
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1 pound unsalted butter
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1 tablespoon chopped fresh ginger
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1 teaspoon whole allspice berries
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1 teaspoon fenugreek seeds
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1 teaspoon dried oregano
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1/2 teaspoon turmeric
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6 black cardamom pods, crushed lightly with a knife blade
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BERBERE (SPICE MIX):
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1/3 cup New Mexico chile powder
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1/4 cup paprika
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2 teaspoons cayenne pepper
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2 teaspoons ground ginger
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2 teaspoons kosher salt
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/4 teaspoon freshly grated nutmeg
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2 teaspoons black cardamom seeds
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2 teaspoons coriander seeds
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2 teaspoons fenugreek seeds
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1 teaspoon whole allspice
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4 cloves
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1 small stick cinnamon
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LENTILS:
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1 medium yellow onion, finely diced (about 1 cup)
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2 teaspoons minced fresh ginger
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1 teaspoon minced garlic
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1 cup red lentils (masoor dal), picked through and rinsed
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