To begin with soak Urad dal for 4 hours atleast. Cover and keep aside.
Meanwhile clean and wash chicken mince. Place this in colander so that remaining water drains out completely.
Now marinate the chicken for 30 minutes with above mentioned masalas along with curd.
Make small round shape kababs. Keep it aside for later use
In a thick bottom pan heat oil. Add cumin/jeera. Once it crackle, add chopped onions.
Saute it for few minutes, put salt, red chili powder, coriander powder and turmeric.
Once the masalas are sauted, add minced ginger & garlic. Saute and add chopped tomatoes. Saute till the masala is browned.
Cook it well on low flame so that everything comes together and tomatoes have softened.
Add water, coriander leaves and garam masala. After that, add soaked dal.
Boil it after a while, add chicken mince kababs and cover and cook till both dal and chicken is completely cooked.
Add more water if the curry is too thick.
Serve hot with lemon wedges. Pair it with chapati, Beetroot and pomegranate raita.