Cook the channa dhal, one chopped onion, 2 cloves of garlic, half of the ginger, cinnamon, cloves, bay leaves, cardamom, salt and minced meat together until it becomes a dry mixture. Remove the cardamom pods, cloves, bay leaves and cinnamon. Then grind the fried meat mixture into a paste. Add the 1 beaten egg to the ground paste and knead thoroughly. Then take a small portion of this dough and wrap it around one hard-boiled egg. Repeat doing this with all the hard-boiled eggs and the meat dough. Then deep-fry this egg koftas in hot oil until dark brown.
Grind the tomatoes, poppy seeds, mustard seeds, shredded coconut, red chili powder, turmeric powder, coriander powder and salt together and make it into a fine paste.
Heat 2 tablespoons of oil in a pan and fry the remaining ginger, garlic and onions for 3 minutes. Then add the ground tomato-spice mixture and fry for 5 more minutes. Add 2 cups of water and let it boil for about 20-25 minutes. Now add the fried egg koftas slowly into the gravy and cook for 10 minutes. Serve garnished with chopped coriander leaves.