1. In a separate frying pan add some oil for frying and when it gets heated, add 5 to 6 chopped onions and fry till golden brown. keep it aside.
2. Fry the cashews and keep aside.
3. In a seperate frying pan, add a handful of toor dal, green gram, black gram, bengal gram and red lentils and saute till golden brown.
4. In another pan, add 250 gms crushed wheat, sauted lentils and five glasses of water.
5. Close the lid, cook till wheat and lentils get tender (cook for approximately 20 to 25 minutes on low flame).
6. Allow it to cool.
7. Grind the mixture roughly using little water if necessary. keep this aside.
8. In a sauce pan add 2 tbsp oil and when it is hot, add 2 tbsp ginger garlic paste, saute till golden brown.
9. Add 1 tbsp turmeric powder and 2 medium size chopped tomatoes, saute and close the lid so that the tomatoes get tender.
10. Add salt as per taste, 2 tbsp red chilli powder, 500 gms mutton, 2 tbsp curd, chopped coriander, chopped mint leaves and two cups of water.
Mix well and pressure cook till 5 whistles.
11. Saute till the water dries up and till the oil separates.
12. Allow it to cool. mash the mutton along with gravy.
13. To the grinded wheat and lentils, add mashed mutton, 1 tsp black pepper powder, 1 tsp garam masala powder, chopped mint leaves, chopped coriander, fried onions, salt and oil (use the cooked oil used for frying the onions)
14. Mix and blend thoroughly and cook for 30 minutes on low flame. stir in between to prevent the mixture from getting stuck to the container.
15. Take out haleem in a bowl and garnish it with clarified butter, fried onions, chopped coriander, chopped mint leaves, fried cashews, lemon and green chilies.