Heat oil in a large pot over medium heat. Add cumin seeds and let them sizzle for a few seconds until aromatic.
Add sliced onions and sauté until golden brown. Stir in the ginger and garlic paste and cook for 1–2 minutes until the raw smell disappears.
Mix in chopped tomatoes, turmeric, red chilli, coriander powder, and salt. Cook for 5–6 minutes until the tomatoes break down into a thick masala.
Add the beef pieces and mix well to coat them with the masala. Cook for 8–10 minutes, stirring occasionally, until the meat is browned.
Pour in the water, cover, and cook on low heat for 40–45 minutes until the beef becomes tender.
Once the beef is soft, add the soaked moong dal. Stir well and cook on low heat for 15–20 minutes until the dal becomes creamy and blends with the curry.
Stir in garam masala and green chilli. Simmer for another 5 minutes, then garnish with fresh coriander leaves before serving.
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