In a small bowl, stir together yoghurt, mint and garlic. Refrigerate.
In a large frying pan over medium heat, cook mince and onions until meat is browned, stirring occasionally to crumble; drain fat. Stir in 250ml water, carrot, salt, black pepper, 1 1/2 teaspoons coriander and 1/2 teaspoon 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.
Meanwhile, mix together the yellow split peas, 1/8 teaspoon red chilli flakes, 1 teaspoon coriander, 1/4 teaspoon cumin, chicken stock cube and 375ml of water in a saucepan. Bring to the boil, then simmer over medium-low heat for about 45 minutes, or until it reaches a thick slurry-like consistency.
Meanwhile, in the large frying pan, mix remaining beef mixture with 2 tablespoons water, tomato puree and 1/8 teaspoon red chilli flakes. Simmer over low heat until liquid has evaporated, about 10 minutes.
To serve, spread yoghurt on a serving plate. Top with ravioli, and top again with split pea mixture. Finally, top with tomato and beef mixture. Serve immediately.
Wonton wrappers can be found frozen or refrigerated in Chinese shops, online and in some larger supermarkets.