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Koshari (Egyptian)

Koshari (Egyptian)

1 review
READY IN 1 hour
PREP TIME 15 mins
COOK TIME 45 mins
SERVINGS 4-6

While taking a break from heavy-festive non- veg, I usually stir up dal, but from non- veg to the humble dal, Koshari is everything in between. Koshari is a popular Egyptian street food, that can be put together easily at home with bits and bats from left overs too. It is made by combining, rice, brown lentils( which is nothing but whole masoor dal) along with pasta, topped up with a thick tomato gravy, fried onions chickpeas and dribble of hot sauce. The dish basically has Indian, Italian and middle eastern elements and can be considered vegan, depending on the oil used. Apart from this, Koshari is the national dish of Egypt and once you try it, you will know why it has this special place among the masses. Apart from the taste test, it also checks on the nutrition box as the use of whole brown lentil takes up the protein and fiber content up a notch. 

Here is the making in pictures:

To make the Koshari Tomato gravy:

1. In a Saucepan, heat oil and add chopped onion and garlic, saute till softened.

Koshari

2.Add all the spice powders, coriander, cumin, red chilly flakes, turmeric, pepper and salt. Stir for a min.

Koshari

3. Pour in the tomato puree and stir well. Allow to boil till it reaches a thick gravy like consistency.

Koshari

4. Once the gravy is thickened(about 10-15 mins), add the vinegar, simmer for a minute and take off heat.

To make the Koshari:

1. In  a saucepan boil 4 cups water with salt and add the brown lentils, boil for about 15 mins, until just partially cooked, as they will be fully cooked along with rice later. Drain the lentils and reserve the water.

Koshari

2. In the same saucepan add some oil, pepper, coriander powder along with the soaked and drained rice followed by the par boiled brown lentils. Saute for a minute and add reserved lentil water along with additional warm water to cover the rice and lentil mixture by about 1 1/2 inches. Check the seasoning and add salt accordingly. Once the water is reduced a little, cover and cook until all the water is absorbed by the rice and lentils.(about 15 mins). Take off heat and keep aside covered.

Koshari

To assemble:

Now that all the components of the dish are ready its time to assemble the Koshari.

In a serving platter, spread out some fluffed lentil- rice. Top it with boiled pasta followed by generous blobs of the tomato gravy followed by canned- drained chickpeas topped with crispy fried onions and handful of chopped coriander leaves. Top is with a dash of hot sauce(optional) also popular in the arab world as Dakkus. Enjoy!!

Ingredients

  • For the Koshari:
  • Brown lentils(whole masoor dal)- 1 cup
  • Basmati rice- 1 cup (washed and soaked in water)
  • Pasta(of your choice)- 2 cups( boiled with water and a tsp oil and drained)
  • Canned chickpeas- 1(drained)
  • Oil- 1 tbsp
  • Coriander powder- 1 tsp
  • Salt and pepper for seasoning.
  • For tomato gravy:
  • Onion- 1(medium, finely chopped)
  • Garlic cloves- 4-5(chopped)
  • Coriander powder- 1 tsp
  • Cumin powder- 1 tsp
  • Red chilly flakes- 1tsp
  • Turmeric- 1/2 tsp
  • Black pepper- to taste
  • Vinegar- 1 tbsp
  • Tomato puree- 5 cups
  • Oil- 1tbsp
  • Salt- to taste
  • For garnish- topping:
  • Onion- 2(medium sized, thinly sliced and fried to golden brown crisps)
  • Coriander leaves- Handful(chopped)

Directions

  • To make the Koshari tomato gravy:
  • 1In a Saucepan, heat oil and add chopped onion and garlic, saute till softened. Add all the spice powders, coriander, cumin, red chilly flakes, turmeric, pepper and salt. Stir for a min.
  • 2Pour in the tomato puree and stir well. Allow to boil till it reaches a thick gravy like consistency. Once the gravy is thickened(about 10-15 mins), add the vinegar, simmer for a minute and take off heat.
  • To make the Koshari:
  • 1In a saucepan boil 4 cups water with salt and add the brown lentils, boil for about 15 mins, until just partially cooked, as they will be fully cooked along with rice later. Drain the lentils and reserve the water.
  • 2In the same saucepan add some oil, pepper, coriander powder along with the soaked and drained rice followed by the par boiled brown lentils. Saute for a minute and add reserved lentil water along with additional warm water to cover the rice and lentil mixture by about 1 1/2 inches. Check the seasoning and add salt accordingly. Once the water is reduced a little, cover and cook until all the water is absorbed by the rice and lentils.(about 15 mins). Take off heat and keep aside covered.
  • To Assemble:
  • 1Now that all the components of the dish are ready its time to assemble the Koshari.

    In a serving platter, spread out some fluffed lentil- rice. Top it with boiled pasta followed by generous blobs of the tomato gravy followed by canned- drained chickpeas topped with crispy fried onions and handful of chopped coriander leaves. Top is with a dash of hot sauce(optional) also popular in the arab world as Dakkus along with a splash of Olive oil(optional, though highly recommended). Enjoy!!

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Reviews

Mrsmudassir Hussain
12 August
I luv it
Yasmeen Basheer Manna
16 August
Thanks Mrs Mudassir. Do give it a try and let me know how it turns out!