Mayo Waali Sultani Daal

Boil the toor dal and moong dal with chilli powder, salt, garam masala in a pressure cooker. Once done, mash the daal and keep it aside. Put two small pieces of coal to heat on a gas, they should turn red hot.

Meanwhile, mix the mayonnaise, sour cream, heavy cream and milk together in a bowl. Make a small cone from a aluminum foil, crush the cloves and mix it with cardamom powder, put it in a aluminum foil cone or steel bowl.

Place the red hot coal in a bowl, put ghee over it then cover the vessel and let the smoke settle for 10-15 minutes. After this time, open the lid and add milk-mayo mixture into the daal. Pour water as required to make a runny consistency.

Add in the chopped green chillies and tomatoes and cook for 10 minutes on a medium flame until the tomatoes are slightly cooked.

Next heat the ghee, add the garlic, cumin seeds, curry leaves, red chillies, once the garlic turns golden brown add red chilli powder. Switch off the flame and add this to the Daal.

Mix everything and cook on a medium flame, bring this to a boil.

Garnish with cilantro and serve while it is warm.