Kabuli chana khichdi
Preparation Time
15 minutes
Cooking Time
20 minutes
Difficulty Level
easy
Meal Type
Lunch
Serves 4
Key Ingredients
- Kabuli chana (white chickpeas)
About This Recipe
Khichdi is one pulse and one rice cooked together in the same pot. This version swaps the usual dal for whole kabuli chana, so the pot stays chunky: the chickpeas hold their shape and give each spoonful a firm bite among the soft rice. Half a cup each of chana and rice, four cups of water and a simple ghee tempering are the whole dish.
The rice is sona masoori because it breaks down around the chana the way khichdi needs; a long-grain rice keeps the two separate. The chana is counted at 100 g (1/2 cup) dry and the rice at 100 g (1/2 cup), which makes four bowls, each with about 25 g of dry chana.
Four cups of water to one cup of grains gives a soft, spoonable khichdi; use three and a half cups for a drier one. In a rush, skip the soak: rinse the chana well, use four and a half cups of water and cook 20 minutes on low after the first whistle, so the chickpeas catch up with the rice.
Ingredient List
Serving Size:
1x
2x
3x
Khichdi
- Kabuli chana (white chickpeas) — 1/2 cup
- Sona masoori rice — 1/2 cup
- Turmeric Powder — 1/2 tsp
- Salt — 1 1/2 tsp
- Water for soaking — 3 cups
- Hot water (4 cups for the pot, 1/2 cup more if you like it loose) — 4 cups
Tempering
- Ghee (1 tbsp for the tempering, 1 tbsp to serve) — 2 tbsp
- Cumin Seeds — 1 tsp
- Hing (asafoetida) powder — 1/4 tsp
- Ginger, finely chopped — 1 tsp
- Green chilli, slit — 1 piece
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Serving Suggestions
Serve hot with a bowl of curd and a side of papad with lime pickle. Leftover khichdi keeps up to two days in the fridge; add hot water while reheating it on low to bring back the softness. For a cold chana dish, try the kabuli chana salad, or browse the kabuli chana recipes roundup.
Tips for Cooking Kabuli chana khichdi
Soak the chana for the full 8 to 12 hours so it finishes in the same time as the rice. Use hot water in the pot and let the pressure drop on its own; opening the valve early leaves the chana with a hard centre. Salt the water fully before cooking, and taste a chickpea before serving.
Chef’s Note
Done when the chickpea mashes easily between finger and thumb; if the centre is still firm, close the lid and give the pot one more whistle. The sona masoori should disappear into the chana rather than sit as separate grains. A bowl comes to about 251 kcal, with 7.1 g protein and 3.8 g fibre.
Per serving (approx.): 251 kcal, protein 7.1 g, carbs 35 g, fat 9.1 g, fibre 3.8 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Jul 28, 2026
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