Cook red lentils until tender. Pressure cooker/ Instant pot can be used to expedite this process.*
Heat oil in a sauce pan, add panch phoron; once the seeds to splutter, add onions and green chilies. Saute until onions are lightly browned and translucent.
Add chopped tomatoes and a pinch of turmeric; cover and cook until tomatoes are mushy, about 4-5 minutes.
Add the cooked dal along with 2-3 cups of water and salt. Bring to a boil on medium high flame, lower the heat and simmer for 10 minutes. Stir in the lemon juice and mix well.
Garnish with chopped cilantro and serve with rice