In a pot heat water and add salt. Bring it to boil. Now add soaked brown lentil and cook until half done. Strain and set aside.
In a pot heat water, add salt, oil and bring it to boil. Add macaroni and boil until fully done. Strain and set aside.
In a bowl add water and Guard Basmati Rice for 25-30 minutes.
In a pot heat oil and fry soaked rice. Add salt, black pepper, coriander powder and cook for 3 minutes while stirring continuously.
Add warm water and give it a good mix. Bring it to boil on high flame. Reduce the flame and let cook until 80% water dries out. Cover with lid and steam on low flame for 10-12 minutes.
Your koshari rice is ready to serve.
In a pan heat oil and sauté onion until translucent. Add garlic and cook for a minute.
Add tomato puree, red chili flakes, coriander powder, salt, black pepper and cook until starts to thicken. Add vinegar and cook for another 2 minutes. Your tomato sauce is ready to serve. Keep warm until used.
In a dish, make a bed of koshari, top it with boiled brown lentil, macaroni, and chickpeas. Add some tomato sauce and lastly garnish with some fried onion. Your Egyptian Koshari is ready to serve.