📖 Instructions

1. **Get started on the Injera:** In a large mixing bowl, combine 1 cup (240ml) of teff flour with 1 cup (240ml) of warm water. Give it a good whisk until you get a smooth batter. Remember, there might be some small lumps that are okay, it's kind of a part of the charm of the injera, but try to get a smooth, consistent batter.
2. Cover that batter with a clean kitchen towel. Let it ferment in a warm place for at least 24 hours and up to 48 hours. Trust me, this fermentation process is crucial. It gives that unique tangy flavor to your injera.
3. After the fermenting fun, add another cup of warm water and whisk it again. You want it the consistency of pancake batter. It should be pourable but not runny.
4. Now, heat your injera pan over medium-low heat (if using a non-stick skillet, low heat). Once the pan is hot, lightly grease it with oil or clarified butter. A little goes a long way here.
5. Pour 1/4 cup of the batter onto the hot pan and swirl gently to make a thin, even layer. This takes practice, so don't stress if it’s not perfect the first time! Once again, this is part of the fun and charm.
6. Cook for about 1-2 minutes per side, or until the injera is cooked through and has small, bubbly holes. You'll know it's done when the edges start to curl up. I know, I know, it’s hard not to peek. Just try and resist the urge and let it cook nice and slow.
7. Carefully remove the injera from the pan and stack it with other cooked injera. Cover it with a clean kitchen towel to keep it soft and warm.
8. Repeat until all the batter is used up. You might need to adjust the heat slightly as you go. Every pan is different and there will be small differences when you go from one injera to another.
9. **Now the Shiro Wat (Lentil Stew):** Rinse 1 cup (200g) of red lentils thoroughly under cold water. If you are feeling lazy, you can just skip this step. But it's recommended to rinse. This cleans the lentils and reduces the chance of bitterness. Don’t say I didn’t warn ya.
10. In a large skillet or pot, heat 2 tablespoons of oil over medium heat. Sauté 1 small onion (finely chopped) and 2 cloves of garlic (minced) until softened. Now, if you're like me and garlic is the spice of life, feel free to add more garlic!
11. Add the rinsed lentils, 2 cups (480ml) of water or vegetable broth, 1 teaspoon of berbere spice, 1/2 teaspoon of turmeric, and a pinch of salt. Stir well and bring to a boil.
12. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally to make sure that it doesn't burn. It's always better to watch the cooking process than to waste time on burnt lentils.
13. Once the lentils are cooked, blend the stew with an immersion blender or regular blender until you reach a desired consistency. This is completely up to you and your preference; some people like it smooth, some like it with texture. Just go with the flow!
14. Serve the shiro wat hot over the injera. Garnish with fresh herbs (like cilantro or parsley), a squeeze of lemon juice, and a dollop of clarified butter, if desired. Enjoy your labor of love!