Yoghurt: In a small bowl, stir together yoghurt, mint and garlic. Refrigerate.
Ravioli: In a large frypan over medium heat cook mince and onions until meat is browned. Stir occasionally to crumble. Drain fat.
Stir in water, carrot, salt, black pepper, coriander and cumin. Simmer uncovered for 30 minutes or until water evaporates.
Lay out wonton wrappers on aluminium foil. Mound two large spoonfuls of beef mixture in the centre of one wrapper. Dip a finger in water and trace it around all four edges. Lay a second wonton wrapper on top of the first and press on all edges to seal. Roll up the edges to create a round, hat-shaped ravioli. Repeat, making 13 ravioli.
Place ravioli in steamer and steam 40 minutes.
Split Peas: Mix together the yellow split peas, chilli flakes, coriander, cumin, chicken stock and water in a saucepan. Bring to a boil then simmer over medium-low heat for about 45 minutes or until it reaches a thick slurry-like consistency.
Tomato Sauce: In the large frypan mix the remaining beef mixture with 2 tablespoons water, tomato paste and chilli flakes. Simmer over low heat until liquid has evaporated; about 10 minutes.
To Serve: Spread yoghurt on a serving plate. Top with ravioli then top again with split pea mixture. Finally, top with tomato and beef mixture. Serve immediately.