Wash ½ kg chanay ki daal thoroughly and boil.
Make sure that daal is tender yet each bean separate from other.
Boil rice with bunch sliced mint, sliced green chilies, small cardamoms and salt to taste until 2/3 cooked.
Rinse away excess water.
Heat oil and sauté sliced onions until golden brown.
Divide sautéed onion into two halves.
In a cooking pot, add boiled chanay ki daal, red chili flakes, some mint, green chilies, cardamom, lemon juice, ginger garlic paste, salt to taste and half of the sautéed onion.
Stir together all ingredients and take off the flame.
Grease base of a cooking pot and make a layer of half of the boiled rice.
Then make a layer of spiced chanay ki daal and top it with remaining rice.
Dissolve yellow color in warm milk and pour on top of rice.
Your Chanay ki Daal ka Pulao is ready after a brief simmer.
Sprinkle remaining sauteed onion on pulao and serve with your favorite yogurt dip.