Misr allecha

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.

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