Kushari is a vegan Egyptian dish originally made in the 19th century. Influenced by Indian cuisine such as khichdi (lentils and rice) and Italian macaroni, kushari was sold on food carts, and evolved to a restaurant staple. It’s honest worker–food and is still served in roadside stalls and restaurants all over Egypt. This is Nidha Raina’s version.
2 large yellow onions sliced
1 cup brown lentils
1 cup brown rice
1 tsp ground cumin
1/2 cup olive oil
6 small cloves garlic
1 tsp roasted cumin
1 tsp salt
1/2 tsp cayenne
2 Tbsp vinegar
1 cup tomato 🍅 sauce
1 medium chopped tomato
Mint 🍃 to garnish
1. Cook lentils in water with half tsp of salt.. Simmer till it’s tender on medium low heat.
2. Cook the brown rice in two cups of water and a pinch of salt on medium heat till all the water is absorbed.
3. Crisp fry the sliced onions in 1-2 tbsp oil in a 🍳 and set aside when done.
4. Prepare sauce in a saucepan on medium low heat. Heat 2-3 tbsp oil and add garlic, cumin, salt and cayenne followed by vinegar. Add the tomato 🍅 sauce and cook on low heat for ten minutes. Add 1/4 cup water 💦 to thin the sauce if needed.
5. To serve, place the rice on a small platter. Top with lentils and garnish with onions, freshly chopped 🍅 and fresh mint. Serve the sauce warm on the side.
Serves 2-4 small portions
This recipe is even better as a leftover. To add more levels chop kale, spinach, or sliced mushrooms and enjoy it next day! This recipe originated in Egypt 🇪🇬 and I find versions of this in both east and west!