Rinse the red lentils under cold water until the water runs clear. Soak them in cold water for 30 minutes.

Heat vegetable oil in a large pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic, grated ginger, and chopped green chili to the pan. Cook for another 2 minutes.

Increase the heat to medium-high and add the minced lamb to the pan. Cook, breaking up any lumps with a spoon, until the lamb is browned and cooked through, about 5-7 minutes.

Stir in the salt, ground cumin, ground coriander, turmeric powder, and chili powder. Cook for 1-2 minutes until fragrant.

Add the chopped tomatoes to the pan and cook for 3-4 minutes, stirring occasionally.

Drain the soaked lentils and add them to the pan along with the water.

Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are cooked through and the mixture has thickened to your liking.

Garnish with fresh coriander leaves before serving. Enjoy your delicious Keema Dal!