Rice, chickpeas, macaroni and lentils cooked with freshly made tomato sauce. Kushari is a very famous Egyptian dish.
1 medium onion
1 big clove garlic
1 green chilli
1 tsp coriander powder
1 tsp roasted jeera/cumin powder
2 medium sized tomatoes
2 1/2 Tbsp tomato puree
1 1/2 Tbsp malt vinegar
1 tsp brown sugar
2 Tbsp olive oil
Salt and pepper to taste
1 Tbsp chopped coriander leaves
50 gms cooked chickpeas
50 gms macaroni, boiled
1 cup rice, boiled
2 Tbsp cooked lentils (masoor dal)
1 handful fried onions, to garnish
Mint leaves, to garnish
Cut the onion and tomatoes into chunks and put it into the blender along with the garlic, jeera powder, coriander powder, tomato puree, malt vinegar, green chilli and brown sugar. Blend all the ingredients together.
Heat a pan with olive oil, and the pureed mix into the pan. Let the sauce simmer. Cook until it reduces to a salsa like consistency, season with salt and black pepper and fresh coriander.
Keep 1 Tbsp of the sauce on the side to garnish it later.
Add the rice, chickpeas, macaroni and masoor dal to the sauce with a dash of olive oil. Mix it well till everything is coated nicely.
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