Soak the wheat grains and lentils in water separately for a few hours or overnight. Drain the water and set aside.

In a large pot, add the soaked wheat grains, lentils, and meat pieces. Add enough water to cover the ingredients and bring it to a boil. Reduce the heat to low, cover the pot, and simmer until the meat is tender and the grains are cooked, usually for 3-4 hours. Stir occasionally and add more water if needed.

In a separate pan, heat ghee or oil and sauté the sliced onions until golden brown. Remove half of the fried onions and set them aside for garnish.

To the remaining onions in the pan, add ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, cumin powder, and salt. Cook for a few minutes until the spices are fragrant.

Once the wheat grains, lentils, and meat are cooked, use a hand blender or mash them with a spoon to achieve a smooth and creamy consistency.

Add the cooked spices to the pot of mashed ingredients and mix well. Adjust the consistency by adding more water if needed. Simmer for another 15-20 minutes to allow the flavors to blend together.

Serve the Haleem hot, garnished with fried onions, fresh coriander leaves, and a squeeze of lemon juice. You can enjoy it with naan bread or steamed rice.