Steamed Rice and Lentil Khichuri with Fried Eggplant

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Comforting Bengali khichuri made by cooking rice and lentils together with aromatic spices, served with crispy fried eggplant slices. This Bengali-inspired rice and grain recipe (vegetarian), ready in about 50 minutes, pairs basmati rice, moong dal (yellow split lentils), water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup basmati rice
• 1/2 cup moong dal (yellow split lentils)
• 3 cups water
• 3 tbsp ghee
• 1 bay leaf
• 1 inch cinnamon stick
• 3 green cardamom pods
• 3 cloves
• 1/2 tsp turmeric powder
• 1 tsp salt
• 1 small eggplant, sliced into 1/4-inch rounds
• 1/4 cup mustard oil
• 1/4 tsp red chili powder
• 1 cup water for soaking eggplant

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Instructions

1. Step 1: Rinse 1 cup basmati rice and 1/2 cup moong dal separately until water runs clear; soak the eggplant slices in 1 cup water with a pinch of salt to reduce bitterness for 10 minutes.
2. Step 2: Heat 3 tbsp ghee in a heavy pot over medium heat; add 1 bay leaf, 1 inch cinnamon stick, 3 green cardamom pods, and 3 cloves, sauté for 1 minute until aromatic.
3. Step 3: Drain rice and dal; add them to the pot along with 1/2 tsp turmeric powder and 1 tsp salt; stir to coat the grains in spices.
4. Step 4: Pour in 3 cups water, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice and lentils are tender and water is absorbed.
5. Step 5: Meanwhile, heat 1/4 cup mustard oil in a frying pan over medium-high heat until shimmering; drain and pat dry eggplant slices, sprinkle with 1/4 tsp red chili powder and a pinch of salt.
6. Step 6: Fry eggplant slices in batches for 2-3 minutes per side until golden and crisp; drain on paper towels.
7. Step 7: Serve the hot khichuri with crispy fried eggplant on the side.