Rinse the split chickpeas thoroughly, then soak them in enough water for 60 minutes.

Drain the soaked split chickpeas and set them aside.

Chop 2 onions and 1 tomato. Slice the remaining 1 onion for the tempering.

Heat 1/2 cup cooking oil in a large heavy-bottomed pot over medium-high heat.

Add the 1 kg mutton and cook, stirring, until the meat changes color and lightly browns.

Stir in the chopped 2 onions and 1 tablespoon ginger-garlic paste. Cook until the onions soften.

Add the chopped tomato, 1 1/2 teaspoons salt, 2 heaped teaspoons chili powder, 1/2 teaspoon turmeric, 1 teaspoon coriander powder, and 1 teaspoon cumin seeds.

Cook the spice mixture for 5 minutes, stirring until fragrant and the oil starts to separate.

Add the drained split chickpeas and 3 cups water. Stir well to combine.

Bring the curry to a boil, then cover and simmer over low heat until the mutton and lentils are tender, about 75 minutes.

Lightly mash some of the cooked lentils to thicken the curry. Stir in 1 teaspoon garam masala.

Heat the remaining 1/2 cup cooking oil in a small frying pan over medium heat.

Fry the sliced onion, remaining green chilies, and cumin seeds until the onion is golden brown.

Pour the hot tempering over the curry and stir gently.

Transfer the daal gosht to a serving bowl and garnish with mint leaves.