Cut, clean, and wash the mutton pieces. Drain them and keep aside. Soak the chana dal in water for 30 mins. Pressure cook the dal with turmeric powder, salt, & enough water until tender. Remove from flame and allow the pressure to subside. Mash the dal into a fine paste and keep aside.

Heat oil in the pressure cooker. Splutter mustard seeds and fennel seeds. Add the whole spices and fry for 1-2 mins until a nice aroma releases. Add the sliced onions and saute until golden brown and translucent. Add the chopped tomatoes and cook until they are soft and mushy.

Add the ginger-garlic paste, green chilies, coriander powder, chilli powder, & turmeric powder and saute for 2-3 mins until the oil starts to separate. Add the mutton and fry for 5 mins. Add 2 cups of water and mix well. Cover the pressure cooker with the lid and cook for 5 to 6 whistles or until the mutton is tender. Remove from flame and keep aside.

Boil water in a large pan. Add a pinch of salt and turmeric powder. To this, add the vegetables-drumstick, carrot, and bottlegourd and cook them until soft and tender. When the water has almost evaporated, add the mashed dal and mix well. When it starts to boil, add the cooked mutton along with the gravy and mix well. Simmer until the oil starts to ooze. Season to taste. Serve hot with roti, ghee rice, or biryani.