Rice, brown lentils, and macaroni layered with chickpeas under a bright tomato-garlic sauce, crowned with crisp fried onions and served with chile and vinegar to add at the table.
Dumpling wrappers worked with spinach and folded around a mushroom filling, steamed to order and served with chili crisp, black sesame, and a ginger dipping sauce.
Fermented lentil-and-rice batter griddled thin, rolled around spiced potato tempered with mustard seed and curry leaf, served with coconut and tomato chutneys.
Steamed bao folded around glazed enoki mushrooms with purple cabbage and cucumber batons, finished with chili threads and black sesame. Stacked three high and eaten with your hands.
Spongy teff injera spread with mounds of red misir lentils, yellow split peas, collard greens, and beet, with rolled injera alongside for tearing and scooping.
Thin wheat pastry snapped crisp around berbere-spiced red lentils with onion, ginger, and green chile, served with a fiery awaze chile paste and parsley.