Heat oil in a pressure cooker. Add ginger-garlic-green chilli paste and saute for a minute.
Add chickpeas, black chana, lobia, moong, missal powder, onion-garlic powder, turmeric powder, red chilli powder and salt. Mix well and cook for ten to fifteen minutes.
Add half cup water and stir to mix. Pressure cook for thirty minutes or till the gravy is thick. Add lemon juice and mix well.
Serve hot garnished with coriander leaves and serve.