Misr allecha
4 servings
Ingredients
| Quantity | 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 |
Directions
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.