Chop yellow squash green bell pepper, red bell pepper, eggplant, and onion. Heat olive oil in a pan. Saute chopped onion garlic cloves, orange chilli, vegetables, salt, and crushed black pepper. Mix these with chopped cherry tomatoes, tomato puree, few oregano leaves, basil leaves, and roughly chopped parsley. Add soaked lentil dal to it. Mix well with some water. Add khuskhus. Once cooked, transfer to a serving bowl and garnish with basil leaves and olive oil.