Soak gundum, jaw for about 2-3 hours. Cook both together in medium heat till both are soft, tender.give Ghoota so that both are well combine together. Soak all daals for 1 hr. Cook daal chana seprately and mash it. Cook all other daals together and also mash them well. They should be well blended.

Boil Beef Bones with bay leaf, cinnamon stick, choti illachi, long, kali mirch, badiyan ky phool, whole peeled garlic, 1 inch piece of ginger.. A well greasy beef broth about 2-3 glass should be left at end. Sieve the broth. Remove sabut garam masala and ginger garlic and keep it aside.(can also leave the garlic and ginger in broth, it will be mashed & cooked later in masala & enhance flavourl)

Take one cup oil in a heavy bottom pot. Add sliced onions and fry to golden. Add bay leaf, beef boneless and fry it till beef changes colour. Add ginger garlic paste, dahi, red chilli powder, haldi, beef boneless, 4-5 glass of water. Let it cook on medium heat till beef is tender. Add salt. Dry the water. Let it cool.take out bay leaf. Shred the beeffinely so dt no big chunks are left.

In a heavy bottom pot. Add 1 cup oil, fry onions for bhagar to crisp gilden brown colour. Take out onions. Add shredded beef, gundum& jaw paste, all daal mixture together. Mix well. Add beef broth and let all cook together on low to medium heat for gud 2-3 hours. Give ghoota in between to adjust consistency. Before serving add garam masala powder and jaiful jawitri powder. Serve hot with garnish of ginger julians, chop hara masala, chaat masala, lemon wedges. Enjoy