Kushari/Koshary/Kosheri/ Koshari~ Egyptian

Kushari, also koshary, kosheri or koshari

Have you as a child watched the 1956 make of the “The Ten Commandments?” 

My mother took me and my sister to watch this movie!!! And we were fascinated the visuals and the screenplay was something we had never witnessed before.

Cut to present my elder one was to participate in fancy dress and she was Cleopatra!!

We all love the pyramids … okay I passed on my fascination with Egypt to the kiddo and she to the younger one so the choice for E in the “Around the World in 30 Days” was natural “Egypt!”

Triveni Dal

“Dal (also spelled Dahl or Daal, or Dhal) is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and Pakistan. Dal is a ready source of proteins for a balanced diet containing little or no meat.

It provides an excellent source of protein for the Indian subcontinent, particularly for those adopting vegetarian diets or diets which do not contain much meat. Dal is typically around 25% protein by weight, giving it comparable protein content to meats. Dal is also high in carbohydrates whilst being virtually fat free. Dal is also rich in the B vitamins thiamine and folic acid as well as several minerals, notably iron and zinc.”

These words that I have copied from Wikipedia indicate how important dal is in our vegetarian meal.

 I make it a point to make dal everyday but the fact remains that I generally make it only in one particular way day in and out so that becomes boring and then it is rejected at the table.

So for this BM I choose dal as my theme. At least then I will try a newer variety that is the general idea. 

Masoor Salad

I love massor its always in my fall back plan when there are no veggies in at home, because you can soak it up at the last possible moment but still you get a delicious Tonak out of it. So I had the other day.  At the last possible moment I decided that the quantity of masoor that I have soaked is too much and I let it remain in the sieve. Too late to put it in the fridge I went to work.

Subzi & Daal

 Daal & Subzi

1/3 cup of moong, toor and masoor daal each

½ tsp mustard

½ tsp jeera

Curry leaves

¼ tsp hing/asafoetida

1 green chilli, slit

1 onion, chopped

½ tsp garlic

½ tsp ginger

1 tomato, chopped fine

½ tsp chilli powder

½ tsp haldi

1 cup mixed veggies (I used cauliflower and peas)

1 tblspn oil

Water

Salt to taste

Coriander

Method:

1.       Wash the daals together and pressure cook till tender. Keep aside.

2.       Heat oil, add the mustard, jeera. When they crackle, add curry leaves and hing/asafetida.  And the chillies and onion and sauté till onion is soft and translucent.

3.       Add the ginger and garlic paste, tomato and cook under cover till the tomato is mashed totally.

4.       Add the chilli powder, haldi, mixed veggies. Mix well.

5.       Add the daals, salt and simmer for 10 minutes.

6.       Garnish with chopped coriander and serve hot.