*DO NOT USE RECIPE; IT IS INCOMPLETE*

In a large bowl, combine the moong dal, morshari dal, and chana bhoot dal. Rinse them thoroughly and soak them in water for about 30 minutes. 

Drain the soaked dals and add them to a pressure cooker. Add enough water to cover the dals. Cook in the pressure cooker until they are soft and mushy. Be sure to follow the instructions for your specific pressure cooker. 

Once the dals are cooked, let them cool slightly and then blend them in a blender or using an immersion blender until you have a smooth and creamy consistency. 

In a separate bowl, mix the "Shan special shahi Haleem" mix with water as per the instructions on the packet. 

Add the spice mix to the blended dals and mix well. In a separate pan, heat oil and add a little bit of onions and minced garlic. Sauté them until they turn brown and aromatic. Add the sautéed onions and garlic to the Haleem mixture. 

In another pot, cook the beef and bones (if using) until they are tender and cooked through. 

Add the cooked beef and bones to the Haleem mixture and mix well. 

Place the Haleem mixture on the stove and cook on low heat, stirring frequently. Add water as needed to achieve your desired consistency. The Haleem should be thick and hearty. 

Season with turmeric powder, red chili powder, ginger/garlic paste, cumin powder, coriander powder, bay leaves, curry leaves, salt, and black pepper. Adjust the seasoning to taste. 

Continue to simmer and stir until the flavors meld and the Haleem thickens to your liking.