Ingredients with Measurements:
- 1 cup of brown lentils
- 1 cup of white rice
- 1 large eggplant, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tablespoons of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of vegetable broth
- 1 can of diced tomatoes
- 1/4 cup of chopped fresh cilantro
- 2 tablespoons of lemon juice
- 4 boiled eggs, sliced
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. Rinse the lentils and rice separately and set aside.
2. In a large pot, bring 4 cups of water to a boil. Add the lentils and cook for 20-25 minutes until tender. Drain and set aside.
3. In the same pot, bring 2 cups of water to a boil. Add the rice and cook for 18-20 minutes until tender. Fluff with a fork and set aside.
4. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
5. Add the diced eggplant and spices (cumin, coriander, turmeric, paprika, salt, and black pepper) to the skillet. Cook for 5-7 minutes until the eggplant is tender.
6. Add the vegetable broth and diced tomatoes to the skillet. Bring to a boil and then reduce heat to low. Simmer for 10-15 minutes until the sauce has thickened.
7. Add the cooked lentils to the skillet and stir to combine.
8. In a small bowl, mix together the chopped cilantro and lemon juice. Add to the skillet and stir to combine.
9. Serve the kohsarii and eggplant curry over the rice and top with sliced boiled eggs.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Skillet: Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 10g
Carbohydrates: 68g
Protein: 16g
Sodium: 820mg
Sugar: 6g
Fiber: 15g
Substitutions for ingredients:
- Brown lentils can be substituted with green lentils or chickpeas.
- White rice can be substituted with brown rice or quinoa.
- Vegetable broth can be substituted with chicken broth or water.
- Cilantro can be substituted with parsley or basil.
- Boiled eggs can be omitted for a vegan version.
Variations:
- Add diced potatoes or sweet potatoes to the curry for extra texture and flavor.
- Use different spices such as curry powder, garam masala, or chili powder for a different flavor profile.
- Add chopped spinach or kale to the curry for extra nutrition.
Tips and tricks:
- Rinse the lentils and rice before cooking to remove any debris or dirt.
- Cook the lentils and rice separately to ensure they cook evenly.
- Use a non-stick skillet to prevent the eggplant from sticking to the bottom.
- Adjust the spices to your liking.
Storage instructions:
Store the kohsarii and eggplant curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the kohsarii and eggplant curry in a large bowl or on a platter. Top with sliced boiled eggs and chopped cilantro.
Garnishes:
Garnish with extra chopped cilantro or parsley.
Pairings:
Serve with naan bread or pita bread.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the lentils or rice are too dry, add a splash of water or broth to moisten.
- If the eggplant is too mushy, reduce the cooking time or use firmer eggplant.
Food safety advice:
- Make sure to cook the lentils and rice thoroughly to prevent any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kohsarii is a traditional Egyptian dish made with rice, lentils, and pasta. It is often served with a tomato sauce and topped with crispy fried onions.
Flavor profiles:
This kohsarii and eggplant curry has a savory and slightly spicy flavor profile with hints of cumin, coriander, and turmeric.
Serving suggestions:
Serve the kohsarii and eggplant curry as a main dish for lunch or dinner. It is also great for meal prep and can be enjoyed throughout the week.
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Region: Indian