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Atar Allecha (Spiced Green-Pea Puree)
Serves 4

1 small onion, chopped (1/3 cup)
2 garlic cloves, chopped fine
1 tablespoon corn oil
1 cup green split peas, covered with water for 1 hour, cooked for
1/2 hour, drained and mashed

1/2 teaspoon ground tumeric
1/2 teaspoon salt
1 small hot green chili, chopped fine (2 to 3 teaspoons)
1 cup water

Stir-fry the onion and garlic in a dry pan over moderately low heat
for 2 minutes. Add the oil and stir-fry for 1 minute.

Add the mashed peas, tumeric, salt and chili; mix well. Add the
water and cook for 3 to 4 minutes to reduce the mixture to a thick,
green, well-spiced puree.

Serve warm with injeera.

Variation: If you substitute 1 cup of red Egyptian lentils for
the green split peas and follow the same instructions, you will
have Misr Allecha.

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