Thoroughly wash the toor dal, yellow moong dal, and masoor dal until water runs clear. Soak them together for 30 minutes.

Transfer the soaked dals to a pressure cooker and cook until soft but still holding shape (approximately 3 whistles).

While the dals are still hot, gently mash them with the back of a spoon to create a creamy consistency.

Heat olive oil in a pot and add cumin seeds. Allow them to splutter in the hot oil.

Once spluttering subsides, add the grated onion, grated ginger, and sliced green chilies. Stir-fry until the onions become translucent and soft.

Add the red chili powder and turmeric powder, stirring well to coat the onion mixture.

Add the tomatoes and cook until they break down and integrate with the spices.

Add salt to taste, followed by the mashed dals. Mix thoroughly.

Bring the mixture to a gentle boil, then reduce heat and simmer for 3-4 minutes to allow flavors to meld together.

Just before serving, garnish with chopped fresh coriander and a squeeze of fresh lemon juice.