I am indebted to Elaine from Tastes of the Nile for giving me the inspiration for this Middle-Eastern recipe.
My home-made Kushari. Photograph (c) Susannah Alexander 2015
100g Rice
1 handful Yellow Split Peas or Lentils
1 large Onion
1tbls Oil
1/2 tin Tomatoes
1/2tsp Cumin
1/2 Chilli (optional)
1. Soak the split peas or lentils for several hours (you could bypass this step by using 1/2 tin of lentils, if you have them).
2. Wash the rice and place in a pan with the split peas or lentils. Bring to the boil, and cook for around 10 minutes until the rice is fully cooked (if you are lucky and have brown rice it will take a lot longer).
3. Finely slice the onion, and fry in the oil until soft and caramelised. Set aside and keep warm if possible.
4. Place the tomatoes, cumin and chilli if using in the pan in which you fried the onions. Cook for 10-15 minutes until you get a sauce-like consistency. If you have a stick blender, you could give it a whizz with that.
5. Drain the rice and peas and place in a serving dish. Pour the tomato sauce over the top, and top with the fried onions. Eat immediately.
We were eating on a budget, so we ate this by itself, but it would go well with a salad, or some grilled chicken if you have it. Or serve with some natural yoghurt with chopped mint or grated cucumber.
Makes 2 servings.