Wash and Soak the chana in water for atleast 7-8 hours or overnight. Cook in pressure cooker till to 4-5 whistles.
Wash and Soak the rice in water for 15-20 minutes.
Drain the water and keep aside the rice and chana both.
Dry roast the cumin seeds, coriander seeds and fenugreek seeds till to brown and keep aside to cool.
Grind them together in mixer till to fine powder.
Heat the ghee in heavy bottom pan,
Add onion and saute till to golden brown.
Now add the masala powder, red chili powder, turmeric powder and salt and mix well.
Add rice and kala chana and mix well.
Add buttermilk and mix well.
Cover the pan with lid and cook on medium flame till to cook.
Serve hot balaee with extra dollop of ghee and curd.