Heat oil, add garlic paste, and Shan Haleem Mix. Stir-fry for a few minutes.
Add 5 cups of water, lentils, and wheat. Cover and simmer for half an hour. Stir occasionally.
Coursely grind the curry with a wooden spoon or grind in a blender for 1-2 minutes. Avoid grinding into a paste.
Cook on low heat for 1/2 an hour. Stir Occasionally. Add additional water, if needed.
In a frying pan, heat 2 tablespoons of oil and fry onion until golden. Pour into haleem. Cover and simmer on low heat for 20-30 minutes.