Misr Allecha
Yield
4 servingsPrep
10 minCook
15 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
onions
chopped |
|
| 2 | cloves |
garlic
chopped |
|
| 1 | tablespoon |
corn oil
|
|
| 1 | cup |
lentils, red (masoor dal)
soaked, cooked, drained, mashed |
|
| ½ | teaspoon |
turmeric
ground |
|
| ½ | teaspoon |
salt
|
|
| 3 | teaspoons |
green bell peppers
hot, chopped |
|
| 1 | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
onions
chopped |
|
| 2 | cloves |
garlic
chopped |
|
| 15 | ml |
corn oil
|
|
| 237 | ml |
lentils, red (masoor dal)
soaked, cooked, drained, mashed |
|
| 2.5 | ml |
turmeric
ground |
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
green bell peppers
hot, chopped |
|
| 237 | ml |
water
|
|
Directions
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 to 4 minutes longer to reduce the mixture to a thick, red, well spiced puree.
Serve warm with Injeera.
