Misr Allecha is a spiced red lentil puree. Soak lentils for one hour. Cook for 1/2 hour. Drain. Mash and set aside. 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 3-4 mins longer to reduce the mixture to a thick, red, well spiced puree. Serve warm with Injeera.