Instructions

Soak rice and wheat together and boil until mushy.
Soak moong in warm water.
Put all the kabab ingredients except oil in a chopper or food processor. Process until well combined.
Take it out in a mixing bowl and make finger size kabab.
Heat oil in a shallow pan over medium heat. Shallow fry kababs until turned golden brown.
Remove from the oil and keep aside
Take a large pot, add meat ,onion, ginger, garlic, turmeric powder, coriander powder, red pepper and salt.
Add 2 cups of water. Bring to a boil and cook until meat is tender and it has enough soup in it.
Discard garlic and onion.
Add moong daal in it and cook until meat is all mushy.
Add rice and wheat in it. Cook and stir for 15 minutes or until well combined.
Blend with a hand blender and add all spice powder. Cook and stir for 20 minutes or until you have haleem like Consistency.
Now put kababs in it.
Make tarka (bighaar) with clarified butter. Add a pinch of turmeric and cayenne to give color.
Put tarka on the harissa.
Dish it out. Garnish with green chillies. lemon wedges and coriander leaves. Delicious Harissa with Kabab is ready to serve. Enjoy!!