Combine all the ingredients from the Daal through to the ½ cup onion in a pot, bring to a boil and simmer until the daal is cooked through. This takes 35-45 minutes but requires no active cooking.
Turn up the heat and dry the daal up until the moisture is completely gone.
Run your onion, chili, cilantro, and mint through a food processor (or chop finely)
Remove the herby mix and replace it with the daal, pureeing until a thick shapeable mixture forms.
Add the chopped mix from earlier, a squeeze of lemon juice, pulse a few times and adjust for seasoning.
Shape into 16 kababs or according to the size of your buns.
Whip your eggs well to give them some body, dip each kabab in the eggs and fry for 1.5-2 minutes on each side on medium heat, pressing lightly.