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How to make Ethiopian Red Lentils Recipe

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Serves 6.

Prep time: 10 min - Cook time: 35 min

1 cup / 7 oz / 200g yellow split peas
1 cup 7 oz / 200g red split lentils (masoor dal)
4 cups / 1.6 liters vegetable broth (make it a soup by adding more broth, or make it more like a stew)
1 medium carrot, cut into 1/2-inch dice
LB_4 tablespoons fresh peeled and minced ginger
1 tablespoons curry powder
1 tablespoons butter or ghee
4 green onions (scallions), thinly sliced
1/3 cup / 1.5 oz / 45g golden raisins (or sometimes I sub in sliced dried apricots)
1/3 / 80 ml cup tomato paste
1 14-ounce can coconut milk
2 teaspoons fine grain sea salt
small handful parsley, chopped
cooked brown rice or farro, or breadsticks,(optional)

I cook this in the pressure cooker, but can also cook it stovetop.

Directions:

Give the split peas and lentils a good rinse - until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don't want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency. The thicker this soup got, the more I liked it.

I've been enjoying big ladles of this soup over ~1/2 cup of warm farro (leftover from this Farro & Bean Stew) - brown rice was good as well. Sprinkle each bowl generously with cilantro and the remaining green onions.

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Crispy Aloo Tikki - Potato Cutlets with a Shortcut (Olina)

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Aloo Tikki, or Potato Cutlets, are South Asian-style potato cakes made with onions, chilis, herbs, and spices. Not only is this recipe easy to make (keep reading for my shortcuts), but it also includes tips for achieving crispy, savory, and perfectly spiced Tikkis.

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"Thanks so much for this recipe! My family loved these and I've had compliments from guests as well."
Humaa

Aloo Tikki (Potato Cutlets)

Aloo Tikki, also called Potato Cutlets, are one of those traditional snacks I'm forever amazed by. They're simple, yet so clever in their flavor profile. Cooling fresh herbs balance the bold, pungent spices, while onions and green chili provide texture to the roughly mashed potatoes. My recipe goes a step further, adding even more contrast with an optional crispy breadcrumb coating.

Aloo Tikki vs Potato Cutlets

In my family, both 'Aloo Tikki' and 'Potato Cutlets' are used interchangeably to describe any type of potato kebabs. In Pakistani cookbooks, I often see the ones with breadcrumb coating referred to as Cutlets. Sometimes they include shred up chicken or a stuffing of meat. I believe 'cutlets' implies breading, but if you have a more conclusive opinion on this, I'd love to hear in the comments!

What Makes this Recipe Easy

Two shortcuts to make this recipe a breeze:

1. Use a microwave to cook the potatoes in a quick, hassle-free way. The texture of microwaved (vs boiled) potatoes is perfect for Aloo Tikki because it eliminates any chance of excess moisture.

2. Use a food processor to do all your veggie prep! All you need is the pulse setting to finely chop the mixture. (If you blend, the onion may break down too much and create a watery mess!)

Of course, you're welcome to boil your potatoes (instructions below) and manually chop your veggies. But if speed and ease are top priority, you'll love this recipe.

Ingredients

Here are notes on some of the ingredients:

Potatoes: I prefer Russet for their quick cooking time. Red potatoes or Yukon gold would also work well.

Onions: Apart from flavor, onions add moisture to the Tikkis which helps make them soft.

Spices:

Roughly or finely ground coriander seeds, which add more texture than coriander powder.

Cumin seeds + cumin powder for earthy flavor, black pepper, and red chili powder + flakes for heat.

Chaat masala or amchur (dry mango) powder for tang and chatpata flavor. If you have both on hand and love the tangy, umami flavor, add both. May sub garam masala.

Cilantro and mint: Add fresh, vibrant flavor and a pop of green color to the tikkis. Mint is not essential here, but adds a surprise refreshing element.

Green chili peppers: I suggest Serrano chilies, which are less spicy than Thai/bird's eye chilis. If you're able to find them, Indian chili peppers (called finger chili) add flavor and texture without as much heat.

Eggs: For coating the Tikkis before pan-frying. Holds up the shape and adds a golden crust.

Breadcrumbs: Optional, for adding an extra layer of crunch. Regular (fine) and panko both work, depending on how crispy you want them. (Panko make them extra crispy.)

How to Make Aloo Tikki - Read for Tips!

Prepare the Potatoes

1. Microwave the potatoes. How long you need to microwave depends entirely on how large your potatoes are. Small ones will take 5 minutes while large ones can take 12 minutes. I prefer using smaller ones - they cook faster and evenly. One thing to note here is that you want to microwave just until they're cooked through. Cooking too long or handling the potatoes too much brings out all their starchy properties, making them a pain to work with and their texture unpleasant.

2. Peel and Mash. Tip from my recipe tester: Once cooked, wrap the potatoes in a dish towel/kitchen cloth for 10-15 minutes to make the skin easier to peel off. Mash the potatoes just enough so the big pieces are mashed and there's still some texture. You don't want them to resemble mashed potatoes.

More ways to cook the potatoes

To boil the potatoes: Place the potatoes in a saucepan and cover with 2 inches of water. Bring to a boil, then reduce to a simmer. Begin to check the potatoes for doneness after 20 minutes. When they are tender enough so that a fork can slide easily through the center, drain and set aside.

To steam the potatoes: Fill a saucepan without about 1 inch of water. Bring to a boil, then reduce to a simmer. Place a steamer basket in the saucepan and place the potatoes on top of it. Cover the saucepan and steam for 25 minutes. When they are tender enough so that a fork can slide easily through the center, remove from pan.

Prepare Onion Mixture

Chop onion mixture. Add all the remaining Aloo Tikki ingredients to the food processor. Pulse to chop finely, so that no large chunks of onion or green chili remain.

Combine and Shape

Combine. Add the chopped onion mixture to the potatoes and mix just until it's evenly distributed. To make them easier to handle, rest the mixture in the fridge.

Shape into patties. Use oil or water to coat your hands to make the Tikkis easier to shape. It's up to you how you'd like them - thick or thin, perfectly round or perfectly imperfect. My husband's family makes them round and bulky, while mine makes them small and oval.

Pan-fry

Coat them in the egg wash, then breadcrumbs if you'd like. Keep in mind that the breadcrumbs tone down the other flavors. So if you go with this method, taste test after frying to see if you need to add extra salt or spices.

Shallow fry. To cook the edges/outer rim of the Tikkis evenly, move them to the corners of the pan where there's more oil. You can also stand them against the sides of the pan.

Remove from the pan. Once the Tikkis are golden and crispy on both sides, transfer to a paper towel-lined serving plate.

How to Serve + What to Serve With

Though Aloo Tikki are traditionally considered a street food or Chai-time snack, they are incredibly versatile and go with most meals as an ever-welcome side dish. I like to let these shine by serving them as an entrée with some kind of pulao ( Matar Pulao, Chana Pulao, Mutton Pulao or Chicken Pulao) and Raita. They're also delectable in a sandwich or bun kabab with all your favorite toppings and Mint Raita.

However you serve them, the key is to add a saucy component like chutney (see recipes below) or mint raita. My kids love it with ketchup.

Quick Chutney Recipes

Tamarind Chutney (Imli ki Chutney)

Variations

Mix with leftovers: I love using this as a base recipe to use up leftover chicken, fish, keema, or vegetables. Just reduce the amount of potatoes, chop up your leftovers with the rest of the ingredients, and adjust seasoning to taste.

Vegan: I tried making the Tikkis with and without the egg as a binding agent. I found the ones with the egg were easier to shape and held up better. If you want to make them vegan, omit the egg within the potato mixture and use breadcrumbs to help bind them from the outside. You also want to turn them gently to help retain their shape.

Add-ins: The green parts of green onions, peas (matar), and corn are common additions to enhance the taste and texture.

How to Make-Ahead, Store, or Reheat

Make-Ahead

Keep the mixture (either shaped or as-is) in an airtight container in the refrigerator for 2-3 days. After that, the potatoes will tend to release water.

Store

Since potatoes tend to lose texture after freezing, I find Aloo Tikki aren't particularly freezer-friendly. (I've tried freezing breaded chicken and potato cutlets. Even then, they didn't hold up as well as Shami Kabab.) But, as I've heard from several of you, you can freeze Aloo Tikki successfully. Ideally, add a piece of parchment in between each Tikki to prevent them from sticking together. When ready to pan-fry, do not allow them to thaw fully. Pan-fry on medium heat, giving each side extra time to fully heat through.

Reheat

To reheat leftovers while retaining their crisp:

Air-fry them 350°F for 5 minutes

Bake them uncovered at 350°F for 5-7 minutes.

Microwave them for 1-2 minutes. Option to place the tikkis on a hot dry pan to crisp them back up.

More Pakistani Snacks & Kebabs You'll Love

Tried this recipe? If you have a minute, please consider leaving a comment telling me how it was! You can also take a quick picture and upload it directly into the comments. If you're on Instagram, please tag me so I can see your creations. I truly love hearing from you. Thank you!

CRISPY ALOO TIKKI - Shortcut Potato Cutlets

This post is an update of one that I originally published in March, 2019. Since then, I've slightly enhanced the recipe, updated pictures, and included video!

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Crispy Aloo Tikki - Potato Cutlets with a Shortcut

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This recipe for Pakistani-style Aloo Tikki is made with mashed potatoes, onions, herbs, and spices. This recipe is easy and balanced!

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Serves: 6

Time: Prep 15 min + 1hr 45 minutes to cook

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Mujadara (mujaddara) is a signature Middle Eastern dish of lentils and rice garnished with crispy onions. This simple dish will surprise your taste buds in the best way possible. For a vegan dinner, serve it alongside a bright and fresh Mediterranean salad like Fattoush, Balela, or this Lazy 3-Ingredient Mediterranean Salad.

Today, I decided to abandon my work projects, the nagging laundry, and the suitcases waiting to be stuffed with our belongings for our upcoming move. Instead, I retreated to my cushy corner chair accompanied by my copy of Rose Water and Orange Blossoms. Maureen's cookbook had become a familiar friend; I had already thumbed through it many times, folding page corners and marking a few must-try recipes. This time, I paused at the mujadara recipe.

An immediate craving for a hearty bowl of lentils and rice loaded with onions, quickly rose. I got up and grabbed the three ingredients needed and some canola oil, and began to cook. Soon the smell of fried onions filled the kitchen; instantly, I was comforted.

Clearly, lentils and rice do not make for a fancy meal. In fact, in the Middle East, mujadara is known more as "poor man's food," or peasant food. And because it is a hearty vegan option, Egypt's Copts (Christians) often serve lentils and rice during the Great Holy Fast in the spring, when "fasters" are required to eat a mainly vegan diet for 55 days.

This mujadara is very simply spiced with salt and pepper. The main flavor maker here is onions, fried to the point of dark golden brown. This is what gives the rice the beautiful depth, both in color and taste.

Where to find the right lentils for this recipe?

I use these all-natural black lentils for mujadara. These petite lentils cook fairly quickly. They have a wonderful, creamy consistency; full-bodied and earthy flavor. Find them at our online shop here.

What to serve with mujadara?

With my mujadara dinner, I often like to serve plain Greek yogurt and a side of crisp salad like fattoush or this simple 3-ingredient Mediterranean salad.

Here is the step by step for Mujadara: Lentils and Rice with Crispy Onions

Place the lentils in a small saucepan with 2 cups of the water. Bring the water to a boil over high heat, and then reduce the heat and simmer, covered until the lentils are par-boiled (10-12 minutes). Remove from the heat, drain the lentils and set them aside.
Scroll down for the ingredient list and print-friendly recipe
In a large saute pan with a lid, heat the oil over medium-high heat. Add the diced onions and cook until the onions are dark golden brown, darker than typical caramelized onions (about 40 minutes), Sprinkle the onions with a teaspoon of salt as they cook.

Carefully pour the remaining 2 cups of water, bring the water to a boil over high heat, and then reduce the heat to low and simmer for 2 minutes. Stir the rice and par-cooked lentils into the onion mixture. Cover and bring back to a boil. Stir in a healthy pinch of salt and the black pepper. Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 20 minutes). Remove from the heat and season with salt and pepper to taste.

If you choose to add the fried onions garnish, heat the oil over medium-high heat (to 375 degrees F) in a small saucepan. When a small piece of onion bubbles vigorously, the oil is ready. Fry the onions in batches until they are golden brown. Transfer the onions to a paper towel-lined plate or try, and then arrange them on top of the Mjuadara.

Serve the mujadara hot, warm or at room temperature. Enjoy with a side of crisp salad such as fattoush.

Mujadara: Lentils and Rice with Crispy Onions

Try these delicious recipes:
Garlic Herb Roast Turkey Breast Lebanese Rice Shallot Garlic Mushroom Easy Middle Eastern Rice Pudding Egyptian Koshari

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Mujadara: Lentils and Rice with Crispy Onions | The Mediterranean Dish

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Mujadara (mujaddara) is a signature Middle Eastern dish of lentils and rice garnished with crispy onions. This simple dish will surprise your taste buds in the best way possible. For a vegan dinner, serve it alongside a bright and fresh Mediterranean salad like Fattoush, Balela, or this Lazy 3-Ingredient Mediterranean Salad.

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My mother's mother's side of our family was originally from the Saarland in Germany, and before they were in the U.S., they actually emigrated east to an area in what was was then the Austro-Hungarian empire under one of the big 'germanization' programs the Empress Maria-Theresa sponsored. (Now the area is split between Romania and Serbia). Gramma used to say that her parents would speak Hungarian when they didn't want the kids, who spoke German and English, to know what was going on! Anyway, this is a very simple side dish has roots in that part of the world

Ingredients:

4 large cucumbers or 5 small

1½ Tablespoons of salt

¼ cup white vinegar

½ teaspoons of sugar (scant rather than heaping)

3 heaping Tablespoons (dollops) of sour cream (½ pint)

Paprika

Select uniformly green, medium sized round cucumbers with little bumps on them if you can get them. Peel with a vegetable peeler. Slice on a grater that has a single slot slicer on one side. The slices should be quite thin, but thick enough to hold together.

In a bowl combine sliced cucumbers and salt. Mix to distribute salt evenly and then let stand for 30-45 minutes. The cucumbers will shed their excess, and usually bitter water during this process. Take them by the handful and wring out as much water as you can, transferring the wrung cucumbers to another bowl.

Sprinkle with sugar and mix. Sprinkle with vinegar and mix. Add dollops of sour cream and mix. Taste and adjust seasonings if necessary. Refrigerate until time to serve. Sprinkle paprika on top for a garnish.

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Gravlax - aka cured salmon (Norwegian) (Emma Prillaman)

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Gravlax - aka cured salmon (Norwegian) (Emma Prillaman)

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Must love fish and dill! My Nana and then my Mom have made this every Christmas I can remember, but we also make it any other time we want a special treat (birthdays, etc). We personally like to make it with gin but vodka works really well too, and sometimes if we're feeling sassy we'll add some grapefruit slices to the curing process for some added sweet citrus flavor.

Serves a party

Time: Prep 10 minutes. Curing time: 2 days and 12 hours.

Ingredients

1 tablespoon white peppercorns

⅓ cup packed light brown sugar

¼ cup kosher salt

1 cup coarsely chopped fresh dill

2- pound skin on salmon filet sushi-grade, pin bones removed

3 tablespoons aquavit or gin, vodka or brandy

Serving options:

Thinly sliced rye bread or crispbread

Small lemon wedges

Fresh dill sprigs

Mustard and Dill Sauce (recipe below)

Instructions

Crush the peppercorns with the bottom of a small heavy skillet, the side of a chef’s knife, a spice grinder or a mortar and pestle. Combine the brown sugar, kosher salt and crushed peppercorns in a small bowl. Set aside.

Pat the salmon dry and lay skin side down in a 9x13 glass baking dish. Drizzle with the gin or other booze and rub it into the surface of the salmon with your fingers. Sprinkle the salmon with the salt, pepper and sugar mixture and rub to coat the surface evenly, making sure it is completely covered. Top with an even layer of chopped dill.

Tightly wrap the baking dish in plastic wrap. Place a cutting board, smaller baking dish or something else that is about the same size as the piece of salmon on top of the fish. Stack a few cans or jars of vegetables or beans on top to weigh the salmon down. Transfer everything to the refrigerator and let the salmon cure for 12 hours or overnight.

Take the salmon out of the refrigerator and remove the plastic wrap, cutting board and weights. Drizzle the top of the salmon with some of the accumulated juices from the bottom of the dish and pour off and discard any remaining juices at the bottom of the pan. Flip the salmon over so that it is now skin side up. Wrap with a new piece of plastic wrap and top again with the cutting board and weights. Place it back in the refrigerator for another 12 hours.

Repeat the process above one more time, flipping the salmon so that it is now skin side down again. Rewrap with fresh plastic wrap and replace the board and weights. Back to the refrigerator for 12 more hours.

Take the salmon out of the refrigerator (the total cure time should be about 36 hours) and remove the plastic wrap, cutting board and weights. Using a paper towel, wipe the dill and any remaining rub from the top of the salmon.

Transfer to a platter or cutting board and slice on the bias against the grain of the fish into very thin slices, leaving the skin behind. Serve with crackers, rye bread and/or crispbread, optional mustard dill sauce, lemon wedges and/ or dill sprigs.

To make the sauce, whisk together:

2 tablespoons white wine vinegar

2 tablespoons Dijon mustard

1 tablespoon mayonnaise

2-3 teaspoons honey

Then slowly whisk in 7 tablespoons extra virgin olive oil or a neutral flavored oil like canola

Add in at least 3 tablespoons finely chopped fresh dill and salt and freshly ground pepper to taste

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Ingredients:

-3/4 cup vegetable shortening

-1 cup sugar

-1 egg

-1/4 cup dark molasses

-1/4 teaspoon salt

-2 teaspoons baking soda

-1 teaspoon ground cinnamon

-1 teaspoon ground ginger

-granulated sugar

Steps:

1. Cream shortening and sugar until light and fluffy. Add egg and molasses; beat well.

2. Sift together flour, salt, baking soda, cinnamon, cloves, and ginger. Blend dry ingredients into molasses mixture.

3. Chill dough for 1 hour.

4. Form dough into 1-inch ball and roll in granulated sugar. Place on a greased cookie sheet, about 2 inches apart.

5. Bake cookies at 375 degrees for 8-10 minutes or until lightly browned. Cool slightly; remove cookies from sheet on wire racks.

Makes about 5 dozen.

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Serves: 6

Time: Prep 15 + 15 minutes to cook

Ingredients:

1 tbs vegetable oil

1 12 oz package of dried rice noodles

1 onion finely dieced

3 cloves of garlic minced

2 cups of skinnless chicken breast, pork, or tofu sliced thin

1 small head of cabbage thinly sliced (I also like purple cabbage in part for color)

4 carrot, thinly sliced or use matchsticks

1/4 cup soy source

Garnish:

2 lemons cut into wedges

2 hard boiled eggs sliced for garnish

1. Soften the rice noodles. Place rice noodles in a large bowl; cover with warm water and let soften for 8 to 10 minutes. Drain and set aside.

2. Slice chicken, pork, or tofu thin and pan fry until cooked through. Set aside

3. Heat oil in a wok or large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is tender, about 3 to 5 minutes. Stir in chicken, cabbage, carrots, and soy sauce. Cook until cabbage begins to soften.

4. Toss in noodles and meat/tofu and cook, stirring constantly, until heated through.

5. Transfer pancit to a serving dish and garnish with lemon wedges.

6. Season and serve. Squeeze lemon on individual servings.