Pressure cook the moong dal in 2 cups water for 5-6 whistles. Mash it slightly and keep aside. Mix the ginger-garlic paste, tomato paste and all the dry spices with a little water and keep aside.
Heat oil in a pan and saute the onions till light brown. Now add the spice paste and saute till the oil separates.
Add the tomato puree and simmer for a minute.
Now add the mince. Mix well and cook on a low flame till dry.
Add 1 & 1/2 cups water. Simmer till done.
Add the cooked dal and bring it to a boil. Cover and simmer for 1-2 minutes.
Switch off the flame and add the kasuri methi and ghee.
Serve, garnished with coriander leaves and sliced onion.
