Cook all the dals in a pressure cooker along with the potato, pumpkin and carrots. In a saucepan, sauté the onions and garlic until the onions are translucent. Add the chopped tomatoes, dhansak masala, red chilli powder, cumin and coriander powders and let it cook for about 5 minutes. Once the dals are cooked, add the tomato-onion mixture with the dal and vegetables and puree in a blender. Add salt and simmer this puree for about 15 minutes with a bay leaf. Add some soaked and drained soy granules if you like. Garnish with lemon juice and chopped coriander.