There are faster and slower ways to prepare this dish. For once, we normally get pearl millet in its husk here and have to first put a bit of water with the millet in a mortar and beat it so that the husk separates from the grain. Then you need to take out the husks and throw them away before you place the remaining millet into the mortar again and make the grains smaller. I guess that you can, in other places, find it already prepared.

Additionally, many people in India use a pressure-cooker to quicken the process. You can of course do that – but we prefer the taste of getting it cooked slowly in a normal pot!

You can wash the split chickpeas. Peel the ginger and cut it into very small pieces.

Heat up the oil in a pot. Add the cumin seeds and the ginger while stirring, so that they don’t burn. When they have developed a nice aroma, add the millet and split chickpeas. Stir and fry them all a bit in the pan. After two or three minutes, add the water and the salt. Stir well again – and let it cook for the next hour on medium heat.

Your khichadi is ready when it gets thick and there is no spare water.

Enjoy it hot!