Rinse all the lentils together, toor dal, masoor dal and moong dal. Combine them in your instant pot with water, turmeric powder and salt. Close the lid and seal the valve. Turn it on at high manual for 15 minutes. One done, release its pressure and open the lid. Stir it vigorously with the spatula to get a mashed look. You may use Indian pressure cooker also to boil the lentils. Make sure to give 3-4 whistles and let the pressure cooker release its pressure naturally. Open the lid and stir with the spatula vigorously. At this point lentils might have medium thick consistency which is fine.
In the meanwhile, in a nonstick pan heat 1 tbsp. oil and let cumin seeds crackle. Immediately add ginger garlic pasta and sauté for 30 seconds or until it starts to brown.
Sautee onion in it until golden and toss in tomatoes. Sauté for 2 minutes until all tomatoes are mushy. With the back of your spatula mash all the tomatoes in the pan and mix.
Add chili powder, coriander powder, garam masala and kasoori methi and mix well.
Fold in cooked lentils into the pan and mix well until all the ingredients all well blended. At this stage you may add ½ cup more hot water into the pan and adjust salt as per taste. Let it cook covered at low– medium flame for 3-4 minutes.
Meanwhile, In another small nonstick pan or any tempering pan, heat 1 tsp oil and add all the second tempering ingredients (Hing, dry red chilies, garlic, red chili, garam masala ) and cook it well for 1 minutes on a high flame until bubbles form. Turn off its flame.
Now, open the lid of the lentil curry pan and turn off its flame. Stir with a spatula and top it with hot tempering (second tempering/tadka). Lightly stir the tadka/tempering on the top of the dal so as to spread it well in it.
Garnish with chopped cilantro and serve hot.