Prepare Kalay Channay ka Salan: -Kalay chanay (Black chickpeas) 2 Cups (soaked overnight) -Himalayan pink salt 1 tsp or to taste -Water 5 Cups -Saunf (Fennel seeds) 1 & ½ tsp -Badiyan ka phool (Star anise) 2 -Darchini (Cinnamon sticks) 2 -Badi elaichi (Black cardamom) 1 -Zeera (Cumin seeds) 1 tsp -Tez patta (Bay leaves) 2 -Cooking oil ¼ Cup -Pyaz (Onion) finely chopped 3 medium -Tamatar (Tomatoes) finely chopped 3-4 medium -Adrak lehsan paste (Ginger garlic paste) 1 tbs -Himalayan pink salt 1 tsp or to taste -Zeera powder (Cumin powder) 1 & ½ tsp -Lal mirch powder (Red chilli powder) 1 tsp or to taste -Dhania powder (Coriander powder) 1 & ½ tsp -Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp -Garam masala powder 1 tsp -Hara dhania (Fresh coriander) chopped 1 tbs -Kasuri methi (Dried fenugreek leaves) 1 tsp Prepare Tadka: -Cooking oil 3 tbs -Adrak (Ginger) chopped 1 tsp -Hari mirch (Green chillies) 3-4 -Zeera (Cumin seeds) ½ tsp -Ajwain (Carom seeds) 1 pinch -Kashmiri lal mirch (Kashmiri red chilli) powder ¼ tsp -Hara dhania (Fresh coriander) chopped Prepare Zeera Pulao: -Podina (Mint leaves) handful -Hara dhania (Fresh coriander) handful -Lehsan (Garlic) cloves 4-5 -Adrak (Ginger) 1 inch -Hari mirch (Green chillies) 6-8 -Ghee (Clarified butter) ¼ Cup -Pyaz (Onion) sliced 1 medium -Badi elaichi (Black cardamom) 1 -Zeera (Cumin seeds) 1 tbs -Water 3 & ½ Cups -Himalayan pink salt ½ tbs or to taste -Lemon juice 1 & ½ tbs -Chawal (Rice) 500g (soaked for 1 hour) Directions: Prepare Kalay Channay ka Salan: -On spices ball strainer,add fennel seeds,star anise,cinnamon sticks,black cardamom,cumin seeds,bay leaves,cover to close it & set aside. -In a pot,add black chickpeas,pink salt,water,mix well & bring it to boil. -Remove scum,add spices strainer ball,cover & cook on low flame until tender (35-40 minutes) & remove strainer ball spice (approx. 2 Cups of water should remain). -In blender jug,add boiled black chickpeas (1/2 Cup),chickpea stock (1/2 Cup),blend well & set aside. -Strain black chickpeas & reserve stock for later use. -In a pot,add cooking oil,onion & fry until light golden. -Add tomatoes,ginger garlic paste,mix well & cook for 1-2 minutes. -Add pink salt,cumin powder,red chilli powder,coriander powder,Kashmiri red chilli powder,garam masala powder,mix well & cook for 2-3 minutes. -Add blended chickpea paste & mix well for a minute. -Add reserved boiled black chickpeas,reserved stock,mix well & bring it to boil. -Add fresh coriander,dried fenugreek leaves,cover & cook on low flame for 4-5 minutes. Prepare Tadka: -In small frying pan,add cooking oil,ginger & fry for 30 seconds. -Add green chilles,cumin seeds,carom seeds,Kashmiri red chilli powder & mix well. -Now pour tadka in pot,garnish with fresh coriander & serve! Prepare Zeera Pulao: -In chopper,add mint leaves,fresh coriander,garlic,ginger,green chillies,chop well & set aside. -In a pot,add clarified butter & let it melt. -Add onion & fry until light golden. -Add black cardamom,cumin seeds & mix well. -Add chopped green mixture,mix well & cook for 1-2 minutes. -Add water,pink salt,lemon juice,mix well & bring it to boil. -Add rice,mix well & cook on high flame until water is reduced (3-4 minutes),cover & cook on low flame for 8-10 minutes.