Heat oil in a pressure cooker. Add onions and cook till golden brown (you can reserve some brown onions for garnish).
Add ginger, chopped tomatoes, green chili and cook until oil separates.
Now add turmeric powder, cumin powder, coriander, powder chili powder, salt, and cook for 2 more minutes.
Add minced meat. Once the meat starts changing color, add split pigeon peas and water. Close the lid and cook until 2 whistles are given out (it really depends on the pressure cooker, so you will know best).
Once the steam has escaped, open the lid and add garam masala powder, mint leaves and squeeze in the lime.
Transfer to a serving bowl and garnish with more mint leaves and reserved fried onions.