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Misr Allecha sauces, vegetables, vegetarian 1/3 cup onion; chopped 2 centiliter garlic; finely chopped 1 tablespoon corn oil 1 cup red lentils; soaked, cooked, drained, 1/2 teaspoon ground tumeric 1/2 teaspoon salt 3 teaspoon hot green pepper; finely chopped 1 cup water 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. Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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