Wash the toor dal, yellow moong dal, and masoor dal together, then soak in water for 30 minutes.

Drain the soaked lentils and pressure cook until soft (about 3 whistles). While still hot, mash slightly with a spoon.

Heat olive oil in a heavy-bottomed pot. Add cumin seeds and let them splutter.

Add grated onion, grated ginger, and sliced green chilies. Stir-fry until onions are translucent.

Stir in red chili powder and turmeric powder, cooking for a few seconds until fragrant.

Add the tomatoes and cook until they break down and become soft.

Season with salt, then add the mashed lentils. Mix thoroughly and bring to a gentle boil.

Reduce heat and simmer for 3-4 minutes to allow flavors to meld.

Garnish with chopped coriander leaves and a squeeze of lemon juice before serving.