Misir Alicha

Ingredients

• 2 cupsred lentils — rinsed and drained
• 1 tspground turmeric
• 1green chili — slit
• 2red onions — very finely chopped
• 4 clovesgarlic — minced
• 1 tbspfresh ginger — minced
• 3 tbspniter kibbeh or oil
• 2 tbsptomato paste
• 4 cupswater
• 1 tspfine salt
• as neededinjera — for serving

Method

1. Start by finely chopping 2 red onions and set them aside. Mince 4 cloves of garlic and 1 tablespoon of fresh ginger. Slice 1 green chili lengthwise and remove the seeds if you prefer less heat. Rinse 2 cups of red lentils under cold water until the water runs clear, then drain them well.
2. Place a large, dry pot over medium heat. Add the chopped onions and cook them slowly, stirring frequently, until they become soft and begin to turn a light golden color. This should take a few minutes, and the onions should release their moisture and become translucent. Once the onions are ready, add 3 tablespoons of niter kibbeh or oil, allowing it to melt and coat the onions, creating a rich, golden base.
3. Add the minced garlic and ginger to the pot, stirring them into the onion mixture. Sprinkle in 1 teaspoon of ground turmeric and continue to stir. Allow the spices to bloom, releasing their fragrance and infusing the oil with their flavors. This step is crucial for developing the dish's aromatic profile.
4. Add the drained red lentils to the pot, stirring them into the spice and onion mixture. Let them cook for a minute or two, absorbing the flavors. Then, add 2 tablespoons of tomato paste, stirring it in until it is well incorporated and coats the lentils.
5. Pour in 4 cups of water and bring the mixture to a gentle simmer. Add 1 teaspoon of fine salt and the sliced green chili. Reduce the heat to low and cover the pot, allowing the lentils to cook gently. Stir occasionally, and let them simmer until they are tender and the sauce has thickened, with the lentils absorbing most of the liquid.
6. Once the lentils are tender and the sauce has reached a creamy consistency, taste the dish and adjust the salt if necessary. The lentils should be soft and the flavors well integrated, with a mild, aromatic profile. Serve the Misir Alicha warm, accompanied by fresh injera, allowing everyone to enjoy this comforting and flavorful dish.