Soak the whole wheat and the lentils for 3-4 hours. Change the water in between.

Add into a pressure cooker, with more than double water. Add the turmeric and salt, and cook till all mashed up. I cooked on high for one whistle and let it be on simmer for an hour.

Meanwhile, in another cooker, add the cleaned chicken, haleem masala, ginger garlic paste, green chillies and salt to taste. Cook on medium flame for 5-6 whistles and allow the pressure to go by itself. The chicken should fall off the bone.

Once both are done, remove all the bones from the chicken. You can keep the soft bones. Dump all the stock and chicken into the cooked wheat mixture. Add more hot water to loosen the mixture.

With a hand blender, blend the mixture till smooth. Finish off with the garam masala powder.

Heat ghee in a saucepan. Fry the onions till browned. Drain and set aside. Add the ghee into the prepared haleem.

Julienne the ginger. Slice the green chillies and chop the coriander leaves.

Serve hot after garnishing with the fried onions, ginger, chillies and coriander leaves on top with more ghee as preferred.