Egyptian Koshari Recipe

Egyptian Koshari is a popular dish originated in the 19th century as a way to use up the odds and ends leftover in the pantry. Small quantities of lentils, rice, macaroni, chickpeas, tomato sauce, onions, garlic, oil, vinegar, etc are usually used as a means to quickly finish the leftover supplies in this single dish. It is usually made with a combination of many things like rice, grains, lentils and macaroni, garnished with chickpeas and crispy fried onions. A hot sauce is usually drizzled on top. This is a great one pot dish for a sudden dinner party or a weeknight dinner.  Whole Black Peppercorns, Cardamom Powder (Elaichi), Paprika powder, Cumin seeds (Jeera), Coriander (Dhania) Seeds, Cloves (Laung), Cinnamon Stick (Dalchini), Nutmeg, Rice, Masoor Dal (Whole), Macaroni pasta, Onions, Garlic, Vegetable stock, Cumin seeds (Jeera), Bay leaves (tej patta), Salt, Extra Virgin Olive Oil, Onion, Garlic, Tomatoes, Red Wine Vinaigrette, Red Chilli flakes, Salt and Pepper, Extra Virgin Olive Oil, Onion, Kabuli Chana (White Chickpeas)   For Baharat Masala 1 tablespoon Whole Black Peppercorns 1 teaspoon Cardamom Powder (Elaichi) 2 tablespoons Paprika powder 1 tablespoon Cumin seeds (Jeera) 1 tablespoon Coriander (Dhania) Seeds 1 teaspoon Cloves (Laung) 1 teaspoon Cinnamon Stick (Dalchini) , ground 1/4 teaspoon Nutmeg , ground For Koshari 1 cup Rice 1 cup Masoor Dal (Whole) 1 cup Macaroni pasta , or vermicelli 2 Onions , thinly sliced 3 cloves Garlic , minced 2 cup Vegetable stock , or water to cook 1 teaspoon Cumin seeds (Jeera) 2 Bay leaves (tej patta) Salt , to taste 2 tablespoon Extra Virgin Olive Oil For the sauce 1 Onion , chopped 2-3 cloves Garlic , minced 3 Tomatoes , pureed 1 tablespoon Red Wine Vinaigrette 1/2 teaspoon Red Chilli flakes Salt and Pepper , to taste 2 tablespoon Extra Virgin Olive Oil To garnish 1/2 cup Onion , crispy, fried 1/4 cup Kabuli Chana (White Chickpeas) , canned or cooked     40   30     To begin making the Egyptian Koshari Recipe, first prepare the Baharat spice blend. To do this, dry roast the whole spices (excluding nutmeg) in a pan on medium heat, without burning them. Cool them down and then grind into a powder in a mixer or coffee grinder, along with ground cinnamon and nutmeg.Store in dry, airtight container and use as needed.Next, prepare the rice. To do this, warm some olive oil in a pan and add washed and drained rice to it. Saute the rice for 5 minutes and add the vegetable stock or water and bring it to boil.Then, cover the pan and cook on a low heat for 10-15 minutes or until rice is done.Meanwhile, wash and soak brown lentils in enough water. Cook them in a sauce pan, covered, for 30 minutes in a pan with garlic, cumin and bay leaf and 3 cups of water.Alternatively cook in pressure cooker for 3 whistles with the same ingredients.Once cooked, add salt and drain completely. Set aside until later use.Cook the macaroni/vermicelli as per packet instructions in a pot of water and set aside while you prepare the sauce.To make the sauce, place a pan on the heat and add some olive oil. When it is warm, add the garlic and onions and saute to cook on high heat for 4-5 minutes or until golden brown in color.Add the tomato puree, baharat mix, salt, pepper, chilli flakes and red wine vinegar. Cook, covered on medium heat for 15-20 minutes.Now that all the components are ready, let’s assemble the Koshari.In a wide serving dish add cooked rice, lentils and macaroni/vermicelli. Toss well until combined.Serve it into individual bowls or plates, sprinkle some baharat masala over each serving and top with some spicy tomato sauce. Add some garbanzo beans and crispy fried onions.Serve Egyptian Koshari as a wholesome weeknight meal along with Light And Healthy Spinach Soup.