| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Sauces, Vegetarian, Vegetables | 4 | Servings |
INGREDIENTS
| 1/3 | c | Onion; chopped |
| 2 | cl | Garlic; finely chopped |
| 1 | tb | Corn oil |
| 1 | c | Red lentils; soaked, cooked, drained, mashed |
| 1/2 | ts | Ground tumeric |
| 1/2 | ts | Salt |
| 3 | ts | Hot green pepper; finely chopped |
| 1 | c | Water |
INSTRUCTIONS
Misr Allecha is a spiced red lentil puree. Soak lentils for one hour. Cook for 1/2 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ethiopia.zip
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