Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Onion; chopped |
| 2 cloves | Garlic; finely chopped |
| 1 tablespoon | Corn oil |
| 1 cup | Red lentils; soaked, cooked, drained, mashed |
| ½ teaspoon | Ground tumeric |
| ½ teaspoon | Salt |
| 3 teaspoons | Hot green pepper; finely chopped |
| 1 cup | Water |
Misr Allecha is a spiced red lentil puree.
Soak lentils for one hour. Cook for ½ hour. Drain. Mash and set aside.
In dry pan over moderate low heat, stir fry the onion and garlic for 2 minutes. Add the oil and stir fry for 1 minute more.
Add the mashed lentils, tumeric, salt and chili. Mix well. Add the water and cook for 3-4 mins longer to reduce the mixture to a thick, red, well spiced puree.
Serve warm with Injeera.