Kushari is a traditional Egyptian dish. I guess you could say that it is the Prince of Egyptian Cuisine (with falafel and fool being the King and Queen)
This is a lovely recipe to add to your repetoir, highly requested and easy to make!
For the kushari rice
3/4 cup brown lentils : soaked for at least 30 mins
1.5 cups rice soaked (I used basmati, but traditionally short grain rice is used)
2 large brown onions: sliced
salt and black pepper for seasoning
1 tsp each corriander, cumin and garam masala powder (optional)
oil for frying the onions
For the tomato sauce (called da’ah):
1 large tomato pureed (0.5 cup) (alternatively use an extra tablespoon of tomato paste and add a pinch of sugar to cut the acidity)
1 tablespoon tomato paste
3 tablespoons white vinegar
1/2 teaspoon chilli powder (to taste)
2 large cloves of garlic: crushed
optional: pinch of cumin, corriander and garam masala powders
Fry the onions in some oil on medium heat for about 15 mins, stirring regularly, until the onions are soft and deep golden brown in colour. Reserve half the onions for garnish. Add soaked lentils with the onions and add some water to cook. Season well with salt and pepper. When the lentils are almost done, add spices, salt, water and soaked rice. Cover and cook until the rice is done.
For the sauce, fry off the crushed garlic in some oil. Add the pureed tomatoes and fry off until cooked. Add tomato paste, vinegar, chilli, salt and pepper and cook until all the tomato paste is cooked out. you may add water to achieve desired consistency.
To serve the kushari, place the rice topped with sauce and caramalised onions. You may also add some cooked macaroni pasta and chickpeas.