In a large vessel, combine bones and water. Place over high heat and bring to a boil. Reduce heat to low, cover, and simmer for an hour, skimming off any residue that floats to the top. Strain and discard bones, while reserving the stock. Set aside.

Heat oil in a large vessel over medium high heat. Add onions and cook until golden brown, stirring often. Add ginger-garlic paste, red chili powder, turmeric, black pepper, cloves, cinnamon, bay leaves, salt, and a splash of water. Cook, stirring often for 2 minutes. Add meat and 4 cups water and bring to a boil. Reduce heat to medium low and cover. Cook for 1 ½ to 2 hours, stirring intermittently, until the meat is cooked through and falling apart.

When the mixture has cooled slightly, remove bay leaves and shred the meat. Set aside.

In a large vessel, combine water, drained grains and lentils, salt, turmeric, and bay leaves. Bring to a boil over high heat, then reduce to low and cover. Cook until the lentils are tender, about an hour. Remove from heat.

Remove bay leaves and discard. Carefully pulverize the mixture with an immersion blender or food processor until smooth.

Add prepared stock and meat mixture and mix well. If needed, use an immersion blender or food processor to further pulverize mixture.

Over medium low heat, gently bring the Haleem to a simmer. Add water as needed (depends on how thick or thin the Haleem is. If it is too thick and sticking to the bottom of the vessel, add water a bit at a time. Keep in mind that Haleem thickens as it cools.).

In a small bowl, whisk together ½ cup water with gram flour, cumin, nutmeg, and mace. Add this mixture to the Haleem and cook for 5 minutes. Cover and remove from heat.

Heat oil in a small pan over medium high heat. Add onions and cook until golden brown, stirring often. Once onions have turned golden, carefully pour the mixture over the Haleem and cover.

Serve Haleem with garnishes on the side.