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Chickpea Wot And Dulet

Hello everyone in case if you noticed the payment forms on my posts as of recently, it is of lately I seen my blog has been up for monetization. So I turned my lovely hobby in to a money earner and for those who use the donation form on every post to send me money it is very much apreciated. This is because I had to spend money to upgrade my blog to make money. You can give me whatever amount you wish in the donation form down below and I want to say thanks it is because I have bills to pay too. This post has two different recipes on it because I was looking in photo archives and there is more then one dish on these injeras.

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For the chickea wot you will need to add 4tbs of either olive, canola, vegetable, corn, sunflower or safflower oil to your instant pot or similar multi functional cooker and select sautè for 15 minutes. Let it get hot and add either 1 onion or shallot, 3 cloves of garlic and Niter Kibbeh, if making the mild stew but if you are making the spicy one then omit the turmeric and green chilli and add Berebre and Simplified Mekelesha. For 1 cup of chickpeas with either 1 sweet potato peeled and cut in to pieces or 1 small pumpkin or something similar like butternut squash, acorn squash or other type of winter squash that can be used.
Place your pressure cook lid on your cooker and set the quick release button to sealing. I have an Instant Pot Duo Crisp and my quick release button is standing straight up in the sealing position and if it is open it is down. This depends on your make and model. Set pressure cook setting either high or low and when you press the pressure cook setting it toggles between high and low and then set the time for 30 minutes and select start. When the float button comes up after pressure is built up then it starts counting down. It is better then stovetop but you can wait for the float button to come up when you have the heat on high to build pressure then you set timer for 30 minutes.

When you use a stovetop pressure cooker after time is up then let it release on its own. For the multi functional cookers place a steam diverter and press the quick release button or go for natural release. Open after it has depressurerised check and see if the beans are done. If still a little hard repeat for another 30 minutes. This time it will be soft and you may want to smash the beans and sweet potato, pumpkin or squash, depending on what you are using to make it a little thick.

For the dulet you will need this time it is either 1 lb of ground beef, lamb, goat, chicken, turkey or veal rinsed and drained. No one washes the meat in the store before grinding. Also you can use chicken livers if you do not want to use either beef, lamb, goat or calf liver. Plus you need the kidneys too. My suggestion is you can use the ground meat tripe and kidneys or use liver in the place of kidneys or simply just keep both kidneys and liver and not add the ground meat. This is up to you.

For the tripe I added 1 big bowl of cold water and I put the 1 pinch of baking soda and 2 pinches of kosher salt on the tripe and add add 2 capfuls of white vinegar and swish it around before I submerge the tripe in it. On the smooth side remove the fat from there and dump the water and place the tripe in a colander and rinse very well and rinse the bowl too then add a more water to the large bowl and dunk your tripe in there. Now you can cut it and I snip it with a pair of kitchen shears which are just for the kitchen only which makes it easier to cut if you are alone.

Keep rinsing the tripe some more and rinse about 5 more times then drain and add to the pressure cooker or multi functional cooker by adding 3 cloves of garlic and 3 cups of water for 30 minutes after set to sealing on multi functional cooker or 30 minutes on stovetop pressure cooker on high heat after float button pops up. When time is up again place steam diverter on multi functional cooker and press the quick release and these cookers shuts off on their own so it is no fuss. Stovetop ones you have to turn the heat off and let it escape on its own. When the float button is down then you can safely open the stovetop pressure cooker and check the tripe to see if it is done. Repeat this for another 30 minutes. Select sautè function once again on multi functional cooker and let the tripe dry out with the cooker uncovered. Stovetop without the lid on high heat until the tripe is semi dry.

The kidneys has to have the white part in the middle cut so cut around it for it to be removed. Remove the membranes from the liver but however chicken livers is so simple but yet getting rid of the excess blood from these organs before cooking. Add 3 pinches of kosher salt and rinse and drain about 6 times and the water has to be cold and again fill the bowl up with cold water and add 2 capfuls of white vinegar and rinse and drain until the water turns clear. Add the same oil that you used for the chickpea wot and add 1 onion or shallot cut in to half moon slices and let them caramelize.
Add the ground meat if using with either the kidney or liver or exclude the ground meat and use both liver and kidney then add the tripe from the pressure cooker or from the multi functional cooker.

This gets done either on stovetop in a frying pan or wok or even on sautè function then add the the oil to the cooker after transfering contents to a bowl to put the tripe in. You can do it either way and then add 1 bullion cube, 3 dashes of Maggi or Knorr aroma, niter kibeh, berebre and mekelesha. After you brown your meat of choice in multi functional cooker then add the tripe and let it fry with the rest of the meat. This is extremely yummy dish and this is a must to eat on injera along with kachambari and the chickpea wot as you see in this picture above. Enjoy.

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