Ingredients
1/3 cup onion, chopped
2 garlic cloves finely minced or pressed
1 tablespoon niter kebbeh
1 cup red lentils (masoor dal), picked over, rinsed and drained
1/2 teaspoon turmeric
1/2 teaspoon salt
3 teaspoons seeded and finely chopped jalapeño peppers
4 cups water (adjusted as necessary)

Directions
In a medium saucepan, soak red lentils for one hour in three cups of the water.

Bring the lentils and water to boil and cook for 30 minutes until the lentils are soft, adding more water if necessary. Drain off any extra water and mash.

Heat the niteh kebbeh in another pan over moderate heat. Add the onion and garlic and cook for 3 minutes. Add the mashed lentils, turmeric, salt and hot pepper. Stir well.

Add the remaining cup of water (or less, pour slowly) and cook for 3-4 more minutes more to reduce the mixture to a thick, well spiced puree.

Serve warm with injera.

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