First, take all ingredients together to make grains and lentils porridge. In a bowl, put broken Wheat, Barley along with all the lentils like Moong Dal skinless, Masoor Dal, Chana Dal, Urad Dal skinless.

Wash and rinse dal and lentils twice thoroughly with water so as to remove any dirt may present. Soak in water for 2 to 3 hours.

After 2 to 3 hours, lentils will get fluffy. Take a heavy bottom pan and put all the lentils and grains in it. Bring it to boil on medium high flame until throughly cooked and they turn tender and soft. Once the ingredients get fully cooked, allow them to come at room temperature.

In a blender jar, pour this dal and grains mixture. Blend it to smooth or coarse paste. It will get thicken after some time. Add little water if required. Keep aside to use later.

Prepare ingredients for Mutton marination. In a blender jar, put cumin seeds, peppercorns and dried red chillies, cloves, crushed black cardamoms. Blend to form a coarse mixture which will come out to 2 teaspoons. Keep aside to use in marinating mutton.

Also, prepare ginger garlic paste. In a blender jar, put 6 to 7 peeled garlic cloves and 4 ginger peices. (1 inch in size) Blend to form ginger garlic paste which will come out to 2 tablespoons.

Wash Mutton peices throughly with water. It should be clean and washed properly. Further, take all ingredients together to marinate mutton.
Note - I used boneless mutton for the recipe.

In a big bowl, put all mutton peices to marinate. Add salt, ginger garlic paste and rest of the spices like turmeric powder, Red chilli powder,coriander powder and dry blended spices.

Add 1 tablespoon of lemon juice and give a good mix. Add curd mix well all the ingredients with mutton.

Allow to rest for 1 to 2 hours so that all the ingredients will get properly infuse within the mutton.

Now, take all ingredients together cook mutton.Heat ghee in a pressure cooker. Add green cardamoms, black peppercorns, clove, cinnamon stick, cumin and star anise to the ghee.
Note - Homemade ghee is used in the recipe but you may use oil to cook.

Add Chopped onions once all the spices turns aromatic. Add green chilli. Roast onions on low flame until they slightly begin to change its color.
Note - Do not roast onions completely.

Add marinated mutton peices in it.Mix well and roast on high flame for at least 20 minutes by stiring in between.The more the mutton will be roasted, the better will be the taste.

Once the mutton seems to be roasted well, add mint and coriander leaves.This will enhance the flavor.Mix well throughly. Add water as required to pressure cook mutton. Note - Mutton takes longer time to cook. You need to pressure cook until it is completely cooked.

Open the pressure cooker to see if it is completely cooked. The oil seems separated. The mutton should be in such a way that it just melts in mouth. Check the softness with the help of a spoon or fork.

Put it in a wok and begin to mash it with the help of wooden churner until it turns Reshedaar. It should be in a good separated reshedaar consistency. This reshedaar texture is the main highlight of the recipe. Add prepared Dal porridge in it.
Note - I used pestle for mashing as I was not having a wooden churner. - Add little water if required or if the haleem looks very thick.

Mix well throughly both the ingredients. Again begin to mash and cook for 5 to 10 minutes until it seems completely reshedaar and in a porridge consistency.Transfer it to serving bowl. Pour ghee onto the top. Take ingredients to garnish it.

Garnished it with Lemon slices, roasted almonds, fried onions and Mint Leaves. Ready to enjoy!