| 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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