Dry roast the wheat, bengal gram, moong dal and masoor dal till they lightly change the color. Allow it to cool and dry grind it in a coffee grinder to a lightly coarse powder.
Heat oil / ghee in a pressure cooker and add the cumin seeds, kebab chini, cinnamon stitck, cloves, cardamom and green chili. Fry for a minute and add the onions. Fry till translucent.
Now stir in the ginger garlic paste and boneless mutton (or alternatively you can even use the mutton keema) and fry till all the water has dried up from the mutton.
Throw in the red chili powder, turmeric powder, yogurt, tomatoes and salt. Mix it in and add the ground wheat powder.
Add 5 - 6 cups of water and give it a stir and close the lid of the pressure cooker and cook for 2 whistles. (Adjust the water quantity to prevent the bottom from getting burnt.)
Allow the pressure cooker to cool down and cook on low heat till done stirring frequently. (It won't take long to cook as the wheat was already ground and pressure cooked. Check the water and adjust according to your preference.)
Serve hot with fried onions, lemon wedges, coriander leaves and ginger julienne.