Steamed Rice and Lentil Khichuri with Fried Eggplant

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Comforting Bengali khichuri made by cooking rice and lentils together with aromatic spices, served with crispy fried eggplant slices. This bengali-inspired rice & grains (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.

Prep: 20 min Cook: 30 min Serves 4 Bengali cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Steamed Rice and Lentil Khichuri with Fried Eggplant take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Steamed Rice and Lentil Khichuri with Fried Eggplant?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep basmati rice from drying out.

Can I substitute ingredients in Steamed Rice and Lentil Khichuri with Fried Eggplant?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Steamed Rice and Lentil Khichuri with Fried Eggplant for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Steamed Rice and Lentil Khichuri with Fried Eggplant vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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