Kalay Chanay ka Salan with Zeera Pulao Recipe by Food Fusion

The classic combination kalay chanay ka salan with zeera pulao. Please put it on your lunch/dinner menu and you really can't go wrong with this. #foodfusion #happycookingtoyou #digitalammi #araywahh

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00:00 Kalay Chanay ka Salan
00:14 Prepare Kalay Chanay ka salan
02:04 Prepare Tarka
02:25 Aray waah
02:36 Prepare Zeera pulao
03:40 Aray waah

Serves 5-6
Recipe in English:

Ingredients:
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.