Rinse and soak the chana dal for at least 2 hours. Drain and set aside.
Heat oil in a deep pan over medium heat. Add cumin seeds and let them sizzle. Add onions and cook until golden brown.
Stir in ginger and garlic pastes and sauté for 1–2 minutes until fragrant.
Add turmeric, red chilli powder, coriander powder, and salt. Add chopped tomatoes and cook until softened and the oil separates.
Add minced lamb and cook for 8–10 minutes, stirring to break lumps and allow it to brown slightly.
Add soaked chana dal and 400 ml of water. Stir well and bring to a boil.
Cover and simmer on low heat for 30–35 minutes, stirring occasionally, until the dal is tender but not mushy.
Sprinkle garam masala and green chillies. Simmer uncovered for a further 5 minutes.
Garnish with chopped coriander leaves and serve hot with naan, roti, or rice.
