Khichdi is one of those dishes that every Indian household makes differently, and nobody agrees on the definitive version. Traditionally it's lentils and rice cooked together into something deeply comforting — simple, nourishing, and completely unfussy. My version swaps the lentils for chickpeas, partly because that's what I had in the cupboard and partly because the creaminess of a good chickpea works beautifully here.

The red chillies and coriander came from the village store in Monte Lope Álvarez. Fresh ginger didn't, so ginger powder it is. That's the flexible bit.

This chickpea khichdi comes together in one pot in around 30 minutes. It's the kind of recipe that asks very little of you and delivers considerably more than you'd expect.

Chickpea khichdi recipe

Ingredients (serves 2)

• 120g basmati rice, rinsed well
• 120g cooked chickpeas (jar or tin), rinsed and drained
• 1 small onion, finely sliced
• 1 small fresh red chilli, finely chopped
• ¼ tsp ginger powder
• 1 tsp cumin seeds
• 1 tbsp olive oil or ghee
• 360ml water, plus a splash more if needed
• Sea salt to taste
• Fresh coriander to serve

Method

1. Rinse the rice thoroughly under cold water and drain well.
2. Heat the oil or ghee in a small saucepan over medium heat. Add the cumin seeds and let them crackle for a minute until fragrant.
3. Add the sliced onion and sauté until softened and lightly golden — about 5 minutes.
4. Stir in the chopped red chilli and ginger powder. Cook for another minute to release the flavours.
5. Add the rice and stir well to coat the grains in the spiced oil.
6. Pour in the water, season with sea salt, and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 10 minutes.
7. Add the chickpeas, stir gently through the partially cooked rice, replace the lid and continue cooking for a further 10–15 minutes until the rice is tender and the liquid absorbed. Add a splash more water if it looks too dry.
8. Turn off the heat and leave covered for 5 minutes. Serve hot, scattered with fresh coriander.

A note on flexibility

No fresh ginger? Ginger powder works perfectly well here — use ¼ tsp and don't be tempted to add more. You can swap the chickpeas for cooked lentils if you want a more traditional khichdi, or use whatever cooked pulse is sitting in the fridge. The cumin seeds are non-negotiable though.

Footnote

This chickpea khichdi recipe is part of my Curry Recipes collection — the complete guide to curries, spice blends, bases, chutneys and sides from The Flexible Chef. Explore the full Curry Recipes hub.

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