Azefa is an Ethiopian lentil salad. It tastes out of this world and is so healthy. High in protein and high in taste. Very easy to put together and will fill you up as well. Generally Azefa is served with injera, my bet is it just goes well with any kind of bread or just plain as a salad. Azefa stores well, so you can make it ahead of time and store it for later use. It can be had as a salad, so go ahead and carry it for picnic lunches or just lunch on a work day...It is a starter in an Ethiopian restaurant at NYC... This could be one of those recipes spinsters or bachelors may love for the ease of making it. In the picture as you can see, I have served it with Indian dosa.... Personally, it tasted better with dosa than Injera :)... By the way lentils are just toor in India, not the daal, but the whole toor. In Kannada togari kaalu.
Prep time: 15 mins [if you don't have to soak and cook lentils]
Servings: 2
Ingredients:
- Lentils - 1 16 oz can or 1 cup (soak it for an hour and then cook it with lot of water and 1 tsp salt for 20 mins till it is well done. Do not over cook, it has to hold it's shape)
- Onion - 1 medium, finely chopped
- Garlic - 2 pods, grated
- Avocado - 1, finely chopped
- Lemon or lime juice - 1 to 2 tbsp
- Mustard - powder 1 tsp or 1 1/2 tsp paste
- Plain white Vinegar - 3 tsp
- Parsley - 2 tsp dry or 3 tsp fresh, finely chopped
- Jalapeno - 1 seeded and finely chopped
- Oil - 2tsp
- Salt - to taste
- Ground black pepper - to taste
Method:
Rinse the lentils from the can after, drain them well, combine all the above ingredients in a large bowl and enjoy. If you have cooked the lentils, Drain all the water and let it cool completely before you combine it with the rest of the ingredients.
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