Start by rinsing the cracked wheat and lentils together until the water runs clear.

Soak the cracked wheat and lentils in water for at least 30 minutes.

In a heavy-bottomed pot, heat the oil or ghee over medium heat.

Add the sliced onions and cook until golden brown, then stir in the ginger-garlic paste and cook for another minute.

Add the red chili powder, turmeric, cumin seeds, and salt. Stir to combine.

Add the meat and cook until it’s browned on all sides.

Drain the soaked grains and add them to the pot.

Pour in enough water to cover the mixture, then bring it to a boil before reducing the heat.

Cover the pot and let it simmer on low heat for about 2-3 hours, stirring occasionally.

Once cooked, use an immersion blender or transfer to a regular blender in batches to puree the mixture until smooth.

Return the blended mixture to the pot, add garam masala, and stir well.

Let it simmer for an additional 10-15 minutes.