In a large pot, add the cracked wheat, chickpeas, and split peas with enough water to cover them by about 1 inch. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, or until the grains and lentils are soft and mushy.
Meanwhile, in a separate pan, heat some oil or ghee and fry the chopped onions until golden brown. Add the ginger-garlic paste, red chili powder, turmeric powder, and garam masala powder. Fry for 2-3 minutes, or until the spices are fragrant.
Add the chicken pieces to the pan and fry until browned on all sides.
Once the wheat and lentils are fully cooked, use an immersion blender or a regular blender to puree them into a smooth paste.
Add the chicken broth or water to the pureed mixture and bring to a simmer. Add the fried chicken and spices to the pot and stir well to combine. Cook for another 10-15 minutes, or until the haleem is thick and creamy.
Season with salt to taste and serve hot, topped with fried onions, fresh coriander leaves, and lemon wedges, if desired.
