How To Make Egyptian Koshari Recipe

Ingredients

• 1 tablespoon Whole Black Peppercorns
• 1 teaspoon Cardamom Powder (Elaichi)
• 2 tablespoons Paprika powder
• 1 tablespoon Cumin seeds (Jeera)
• 1 tablespoon Coriander (Dhania) Seeds
• 1 teaspoon Cloves (Laung)
• 1 teaspoon Cinnamon Stick (Dalchini) - ground
• 1/4 teaspoon Nutmeg - ground
• 1 cup Rice
• 1 cup Masoor Dal (Whole)
• 1 cup Macaroni pasta - or vermicelli
• 2 Onions - thinly sliced
• 3 cloves Garlic - minced
• 2 cup Vegetable stock - or water to cook
• 1 teaspoon Cumin seeds (Jeera)
• 2 Bay leaves (tej patta)
• Salt - to taste
• 2 tablespoon Extra Virgin Olive Oil
• 1 Onion - chopped
• 2-3 cloves Garlic - minced
• 3 Tomatoes - pureed
• 1 tablespoon Red Wine Vinaigrette
• 1/2 teaspoon Red Chilli flakes
• Salt and Pepper - to taste
• 2 tablespoon Extra Virgin Olive Oil
• 1/2 cup Onion - crispy
• 1/4 cup Kabuli Chana (White Chickpeas) - canned or cooked