Or Indian daal, Ethiopified. I tweaked Isa's recipe to make this much easier version.
1 cup brown lentils
2 carrots, diced
2 tablespoons ginger-green chili mix
( Note-I run a huge batch of ginger and a mixture of green chillies in the food processor, then scoop them out with an icecream scoop and freeze them, in scoop-serving sizes. One scoop is usually good for one recipe, for 4-6 people)
2 tbsp peanut oil/vegetable oil
15 oz can of diced tomatoes
3 cups water
1 cup frozen green peas
2 tsp ground cumin
1 teaspoons red chili powder
1 teaspoon ground fenugreek
1/2 teaspoon dried thyme
1/4 teaspoon ground cardamom
2 teaspoons ground coriander
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
salt to taste
– Heat oil in a pressure cooker.
– Add the spice blend and the ginger-chilli mix. Let the spices sizzle.
– Add the carrots and saute for a minute. Add tomatoes and saute for another minute.
– Add the lentils, peas, water. Cover and cook for 4 whistles, or fifteen minutes in a no-whistle cooker.
The original recipe shows how to make the stew without a pressure cooker. But if you're a soup/stew kind of person, a pressure cooker might be your best friend.