Step 1: Soak the Grains and Lentils — Rinse the broken wheat, barley, chana dal, masoor dal, and moong dal under cold water. Cover with water and soak at least 4 hours, or overnight. Drain before cooking.

Step 2: Cook the Chicken Base — Heat the oil or ghee in a large pressure cooker or heavy pot over medium heat. Fry the sliced onion until deep golden brown. Stir in the ginger garlic paste and cook 1 minute. Add the chicken, haleem spice mix, red chili powder, cumin, coriander, turmeric, and salt. Sauté 5–6 minutes. Pour in 4 cups of water and bring to a boil.

Step 3: Pressure Cook Everything Together — Add the drained grains and lentils. Close the pressure cooker lid and cook on high pressure 25–30 minutes (about 6–7 whistles), or simmer in a regular pot, covered, on low 60–75 minutes until everything is soft and falling apart. Let pressure release naturally.

Step 4: Shred and Pound to Silky Perfection — Fish out the chicken pieces and shred finely with two forks. Return shredded chicken to the pot. Beat vigorously with a wooden spoon or potato masher for 8–10 minutes until the mixture merges into a thick, smooth, porridge-like paste.

Step 5: Adjust Consistency and Finish — Set over low heat and stir continuously, adding hot water a little at a time until it reaches a thick, spoonable consistency (it thickens as it stands). Taste and adjust salt. Stir in a spoonful of ghee for richness.

Step 6: Garnish and Serve — Ladle into deep bowls. Top generously with crispy fried onions, ginger juliennes, chopped green chilies, a squeeze of lemon, and chaat masala. Serve immediately.