Steps

• In a pressure cooker, add the beef chunks, 2 1/2 cups of water, onion, garlic, ginger, cayenne, salt, corriander & cumin powder, half of the garam masala, and dried red chilis. Mix everything well, then cover and cook over medium-high for around 35 min
• In another pot, add the split peas and cover with water and cook uncovered over medium-high for around 20-25 min, till it's fully cooked but hasn't turned to mush
• Uncover the meat to see if it's cooked (falling apart). If there's still liquid, keep cooking uncovered until the most of the water evaporates. Meanwhile, drain the peas and set aside. Once most of the meat sauce is evaporated, add the peas and mix well. Turn off the heat and let it cool.
• Add the meat peas mixture into the food processor and blend till it turns into a thick paste. Empty the contents into a large bowls. Whisk one egg and add to the mixture. Add the chopped onions, the cilantro, the green chilis, and the remaining masala powder. Mix very well with your hand and set aside.
• For the kabab pattied with by getting your hands a bit wet with water and forming dollops of the mixture into tennis size balls than flatten them into discs and set aside on a tray. Here you can freeze them to use later or you can proceed to cover with egg wash and shallow fry them in a skillet with a little bit of oil (until they're brown on both sides)