Method

1. Soak all three grains overnight.
2. Fry the meat in oil.
3. Add all the spices and 4 to 5 glasses of water.
4. Cover and leave on low flame to tenderize until the meat is extremely soft.
5. Meanwhile, put the grains and dal in a pot with 1 tsp salt,1/2 tsp chilli powder and 1/4 tsp haldi powder.
6. Add water and cook on low flame till very soft.
7. When both are soft, mix the meat and grains together and leave on a very low flame.
8. Keep mashing and mixing.
9. It starts to boil and becomes bubbly fry a little onion in oil and add to it.
10. Remove from heat and serve with garam masala, fresh coriander leaves, green chilies, fried onion and lemon.

Tip :
Whenever frying onion for "bhagaar" or as accompaniment with Haleem, fry on very low heat for a good flavor.
You can hurry it up and fry it on a high heat but you'll just get a burnt sort of flavor.