Rinse the yellow split peas and soak if necessary per package directions
In a large pot or wok add in the four cups of water and chicken pieces and turn on heat to medium high.
Add in the split peas, onion, garlic, ginger, turmeric, chilies, cardamon, chicken bouillon, cinnamon, coriander seeds and cumin seeds, salt and pepper. Mix well, bring to boil and then reduce heat to simmer and let cook for about 45 minutes. .
Remove the chicken to de-bone it while allowing the ingredients to continue to cook in the pot. It is is easy to use two forks remove the skin and shred the chicken from the bone. When finished add it back into the pot
Mix well and cook until the split peas are tender. Turn off heat and remove the cinnamon sticks.
In a mortar and pestle pound the mixture a little bit at a time until you get a smooth consistency. Put in a bowl and add in the fresh coriander and mint if using. If you like heat you add a couple more chopped green chilies as well. Mix well.
Using you clean hands pick up a small handful of the mixture and roll into a ball, (about the size of a golf ball) Flatten the ball to make a patty. Set the patties on a plate. Repeat until all the mixture is gone.
Whisk two eggs into a bowl large enough to dunk the Kababs.
In a frying pan, heat the oil on medium high, dunk the kabab into the egg and then fry them just a few minutes on each side until golden brown. Remove with spatula and set on paper towel to remove any excess oil.
Serve hot with ketchup or green chutney.