Soak dal for ten minutes. Dissolve saffron in two tablespoons of hot milk.
Mix milk, fresh cream and yogurt and pass through a muslin cloth. Keep in a cool place.
Grind cloves and green cardamoms together. Boil dal with salt and red chilli powder and four cups of water. (The quantity of water should be such that there is no surplus of it after the dal is done).
Cover and cook on low heat till dal is done. Drain off any water that remains. Mash dal thoroughly with the back of the spoon to a smooth consistency.
Place the betel leaf on the dal and put a small piece of live charcoal on it. Pour one teaspoon of ghee and immediately cover and keep for ten minutes for dhungar.
Remove charcoal and add the strained cream mixture, clove-cardamom paste, dissolved saffron and blend well.
Cover and simmer on very low heat for five minutes or to desired consistency. Heat the remaining ghee in a pan, add cumin seeds and slivered garlic.
As it turns to a pink colour, immerse in the utensil containing the dal and cover immediately.
Stir lightly and serve hot garnished with the chopped green chillies and mint leaves.