Misr Allecha

• 13 cup onions chopped
• 2 cloves garlic chopped
• 1 tablespoon corn oil
• 1 cup lentils, red (masoor dal) soaked, cooked, drained, mashed
• 1/2 teaspoon turmeric ground
• 1/2 teaspoon salt
• 3 teaspoons green bell peppers hot, chopped
• 1 cup water

1. In dry pan over moderate low heat, stir fry the onion and garlic for 2 minutes.
2. Add the oil and stir fry for 1 minute more.
3. Add the mashed lentils, tumeric, salt and chili.
4. Mix well.
5. Add the water and cook for 3 to 4 minutes longer to reduce the mixture to a thick, red, well spiced puree.
6. Serve warm with Injeera.

onions, garlic, corn oil, lentils, turmeric ground, salt, green bell peppers, water

Taken from recipeland.com/recipe/v/misr-allecha-38604 (may not work)