Egyptian Traditional Koshary Koshari Recipe with Chef Ranveer Brar

Ingredients

• 1 cup Long Grain Rice (rinsed until water runs clear)
• 1 cup Red Lentils (Masoor Dal) (rinsed, no need to soak)
• 1 cup Small Pasta (Elbow Macaroni or Ditalini) (uncooked)
• 1 cup Canned Chickpeas (drained and rinsed)
• 2 large Onion (thinly sliced for frying)
• 4 pieces Garlic Cloves (minced)
• 3 tablespoons Olive Oil (extra‑virgin recommended)
• 1 cup Canned Crushed Tomatoes (or fresh tomatoes blended)
• 2 tablespoons White Vinegar (adds the signature tang)
• 1 tablespoon Sugar (balances acidity)
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• 1 teaspoon Ground Cumin (optional, for depth)
• ¼ teaspoon Ground Cinnamon (optional, traditional subtle note)
• ¼ teaspoon Ground Cardamom (optional, for aroma)
• 2 teaspoons Salt (or to taste)
• ½ teaspoon Black Pepper (freshly ground)
• 1 tablespoon Lemon Juice (freshly squeezed, optional garnish)

Instructions

1. Rinse and Prepare Grains & Legumes

   Rinse the rice, red lentils, and pasta under cold water. Set aside in separate bowls.

   Time: PT5M

2. Cook Lentils, Rice and Pasta Together

   In a large pot, combine the rinsed lentils, rice, and pasta. Add 4 cups of water, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a boil, then reduce to a simmer, cover, and cook for 15‑18 minutes until everything is tender and water is absorbed.

   Time: PT20M

   Temperature: 212°F

3. Prepare the Tomato‑Vinegar Sauce

   While the grains are cooking, heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add minced garlic and sauté 30 seconds. Add crushed tomatoes, white vinegar, sugar, red chili powder, cumin, cinnamon, cardamom, and ½ teaspoon salt. Simmer, stirring occasionally, until the sauce thickens and reduces by about one‑third, about 12 minutes.

   Time: PT12M

   Temperature: 350°F

4. Fry Onions Until Crispy

   Slice the onions thinly. In a clean frying pan, heat the remaining 1 tablespoon olive oil over medium‑high heat. Add the onion slices in a thin layer and fry, stirring occasionally, until deep golden‑brown and crisp, about 10‑12 minutes. Transfer to a paper‑towel‑lined plate to drain.

   Time: PT12M

   Temperature: 350°F

5. Warm Chickpeas

   Add the drained chickpeas to the pot used for the grains for the last 3 minutes of cooking, just to warm them through.

   Time: PT3M

   Temperature: 212°F

6. Assemble the Koshari

   In a serving bowl, layer the rice‑lentil‑pasta mixture as the base. Spoon chickpeas over the top, then drizzle generous amounts of the tomato‑vinegar sauce. Sprinkle the crispy fried onions evenly. Finish with a drizzle of lemon juice if desired.

   Time: PT5M

7. Final Garnish (Optional)

   Add a handful of fresh chopped parsley or a sprinkle of extra chili flakes for color and extra heat.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

15 g

Carbohydrates

80 g

Fat

8 g

Fiber

10 g