Bring 4 cups salted water to a boil. Add rice and lentils, and let it simmer on low heat until the lentils are soft, about 20 - 30 minutes. Drain immediately.
Keema
While the rice and lentils are cooking, you can begin to get the keema ready. Heat oil in a saucepan, and brown sliced onion on medium heat for about 10 minutes.
Add crushed ginger and garlic, and fry for a few seconds.
Add the ground spices and fry on medium heat for 1 minute. Add a splash of water to deglaze the pan if needed.
Turn heat up, add ground meat and salt. Fry the ground meat until it is cooked through and no longer pink.
Add ½ cup water, cover saucepan and let ground meat cook on medium-low heat for about 15 minutes.
Remove lid, increase heat to high and stir well for about 5 minutes. Remove from heat.
Tadka
For the tadka, in a small frying pan, fry the onions until they are a medium brown. This step is optional
In an about 4 quart, oven-proof pot, begin to layer the rice, fried onions (if using), and keema. Start with the rice, top with onions, followed by a thin layer of keema and chopped eggs (if using). Keep layering.