Soak the lentils and the dalia together in sufficient water overnight. Marinate mutton, yoghurt, 1 tbsp red chilli powder, ½ tsp turmeric powder, cumin and coriander powder for 4 hours.

In a pressure cooker, place all the lentils and the dalia with sufficient water and salt. Boil for 15-20 mins till all the ingredients are boiled.

In the meantime, add 3tbsps of ghee in another pressure cooker. Add the whole garam masala. Once they splutter, add 3/4th of the onions and once transparent, add the ginger garlic paste. Saute till the onions are caramelised. Add the marinated mutton along with the marinade. Fry the mutton on high heat till the raw colour of mutton goes away. Add salt and continue to saute on medium heat till oil comes to the sides of the gravy. Add 3cups of water and close the lid. Cook for 25-30mins on medium or low flame. Once done, remove the lid.

Blend the cooked lentils and dalia to form a thick paste like matter.

Add this paste to the cooker containing the mutton. Stir well. Add water in case the gravy is too thick.

Check seasoning and adjust accordingly. Let it simmer for 10-15mins or till all the ingredients are perfectly cooked.

Remove from flame and serve with mint leaves, coriander leaves, green chillies, lemon slices and ginger juliennes.