Pressure cook the soaked moong dal in 1 cup water for 5-6 whistles. Mash well and keep aside.
Heat oil in a pan and temper with 1/2 tsp. cumin seeds, cardamoms and cloves. After it stops spluttering, add half of the garlic and saute till it changes colour.
Add the onion and turmeric powder and fry till light brown. Now add the boiled dal, yoghurt, milk, cream, salt, green chilies, pepper powder, 1/2 cup water and garam masala powder.
Simmer on a medium flame for 4-5 minutes. Add the saffron and mix well. Remove from the flame.
Heat ghee and temper with the remaining cumin seeds. Let it splutter and then add the remaining garlic. Saute till light brown. Pour this tempering on the prepared dal and garnish with coriander leaves and chili flakes.
