Khoshri (Egyptian Khichri). Koshari therefore has similarities to the famous Indian dish called khichdi, made from rice and lentils, but the Egyptian dish has more ingredients and flavors, especially the sauce which gives it its unique taste. Great recipe for Khoshri (Egyptian Khichri). It's my very favourite dish that comes from Egyptian cuisine.

There are teo types of Khoshri, one with orange lentils and the other with brown. Koshary (Egyptian Arabic: كشري ‎, [ˈkoʃæɾi]), also kushari and koshari, is Egypt's national dish and a widely popular street food. Koshary is made of rice, macaroni, and lentils mixed together, topped with a spiced tomato sauce and garlic vinegar and. 'Koshari' is one of the most iconic Egyptian dishes. You can cook Khoshri (Egyptian Khichri) using 20 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Khoshri (Egyptian Khichri)

Prepare of For the rice:.
You need 1/4 glass of Masoor Daal.
Prepare 1 1/4 glass of rice.
You need 1/4 tsp of cumin.
It's to taste of Salt.
You need of Water to cook.
It's of For Tomato soup:.
You need 5-6 of tomatoes.
You need of Water.
It's to taste of Salt.
It's 2-3 of green chillies.
It's 2 clove of garlic.
It's of For fried vegetables:.
It's 2 of potatoes finger cut.
You need 2 of capsicums cut into big cubes.
Prepare 1 of big flower cauliflower.
It's 2 of brinjals thickly sliced.
Prepare 2 of eggs.
Prepare 2 tbsp of corn flour.
Prepare to taste of Salt and pepper.

On almost every street in Cairo, there's at least one Koshari place, and whenever we can't choose between pasta, rice, chickpeas and lentils, we go for Koshari because it has absolutely everything! Yet, with all that being said, Koshari actually has its origins in India, not Egypt. The history of Koshari is actually derived from the Hindu "Khichri", which refers to a dish of lentils and rice. Khichri was brought to Egypt, when it was a British protectorate, by Indian soldiers fighting alongside the imperial forces.

Khoshri (Egyptian Khichri) instructions

Soak the rice and lentil together for atleast 30-40 minutes. Meanwhile prepare the soup..
For the soup blend together the ingredients and make a thin runny sauce, then transfer it into a saucepan and cook for about 10 minutes on low flame..
For the vegetables, marinate the vegetables with egg, corn flour, salt and pepper..
Now in a wok, add ghee as desired, salt and cumin and cook for a minute. Then add the water as desired and add the rice and cook like regular rice..
Meanwhile deep fry the marinated vegetables..
Serve the rice with tomato soup and vegetables..

It was nostalgic for the indian soldiers, and satisfied their need for a heavy carb meal. What is now the national dish of Egypt does not actually originate there. According to The Daring Gourmet, the name comes from an Indian dish of rice and lentils known as "khichri" in Hindi. The name Khichri in Hindi which refers to lentils and rice. Later, the Italians that lived in Egypt added in their pasta, while the Egyptians topped the dish with a spicy, vinegary tomato sauce, chickpeas, and fried onions.