Cook moong dal, masoor dal, and arhar dal in a pressure cooker with chopped tomatoes, pumpkin, turmeric powder, green chilies, grated ginger, and salt.

Add 2-1/2 cups of water to the cooker.

Close the cooker and cook until 2 whistles (cities) come.

Reduce the flame and cook for 4 minutes.

Turn off the heat and let the pressure release naturally.

Open the cooker and mix the cooked lentils well.

Heat ghee in a small pan.

Add cumin seeds, chopped garlic, and dry red chilies to the hot ghee.

Cook for 15 seconds until fragrant.

Pour the tempering over the cooked dal.

Mix well and serve hot with Bundi Raita and Bhakri.