Take the rice, wheat, musoor daal, moong daal, urad daal, chana daal in a bowl. Wash them properly and strain them to remove all the water.
In a pan dry roast the grains on low flame. Blend the grains to a coarse mixture. Do not make fine powder
Add about 2 cups of warm water to the grain mixture and let it sit for about half an hour.
In a kadai, take oil and heat it. To the hot oil, add the thinly sliced onions and fry them to golden brown colour.
To fried onions, add the ginger garlic paste and continue sauteing them.
Add turmeric powder and red chili powder to the kadai and saute everything together for about 15 seconds.
Add the meat pieces to the kadai along with salt and mix everything in the kadai properly.
Add about 1½ tablespoon of haleem masala mix to the kadai.
Then add in about 2 cups of warm water to the kadai and cook the meat covered.
Continue cooking till the meat is completely cooked and oil starts releasing from the sides of the kadai. Add warm water if necessary In my case it took around 50 minutes.
Add the grain mixture mix to the kadai along with all the water.
Add about 2 cups of warm water to the kadai. Cook the haleem on medium flame stirring occasionally. (See Notes)
After about 25-30 minutes when the lentils, rice and wheat are cooked completely, add about 1 tablespoon of haleem masala and stir in the spice mixture. Adjust the seasoning.
In a pan, heat ghee. To the hot ghee, add the fenugreek and mustard seeds and let them crackle. Add the sliced ginger also to the hot ghee. Add the tempered ghee along with the spices to the haleem.
Squeeze lemon to the haleem. Garnish with chopped coriander leaves and serve.