Rinse and drain the chana dhal and add it to the IP with the meat
Add the powdered spices, salt and whole pepper
Add water and the whole onion, ginger and garlic
Close the IP and set it to sealing mode
Set the timer for 20 mins
After 20 mins, open the IP and remove the whole onion, ginger and garlic
If there is still moisture left in the IP, turn on saute mode and cook till the moisture evaporates
Cool the mixture and grind in small batches
Add the onion, chilli, mint and coriander and mix well
Add between 1 - 2 eggs and mix well in between
Chill this for at least one hour
Remove and form patties with oiled hands
Beat the rest of the eggs and season with salt and pepper
Dip each shammi into the egg on both sides and shallow fry
Sprinkle with chaat masala, salt and pepper and serve with lime wedges