Yield: 4 servings
|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|
|3 teaspoons||Hot green pepper; finely chopped|
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.