Palak kichadi

Thur dal 1 tabsp
Moong dal 1 tab sp
Mysoor dal 1 tab sp
(Today I used only thur dal)
Palak 1 bunch
Green chilli 3 (slitted)
Pepper and jeera (crushed)
Butter 1 tabsp
Ginger 1\4 inch
Lemon juice 2 tsp.
Salt to taste
Method
Cook all three dal together in cooker.
Mash them and keep aside.
Wash and chop palak into pieces.
Blanch for few minutes in hot water.
Drain and keep aside.
Heat little oil in kadai, add slitted chilli and ginger.
Saute for few second.
Add the palak,green chilli and ginger into a mixer jar,grind into paste.
Heat butter in a kadai,add jeera, mustard seeds,let them crackle.
Add ground paste, saute for some time, add mashed dal,mix well and cook for some time, add crushed pepper and jeera powder.
Pour lemon juice.
Add cooked rice and mix, cook for few minutes.d d water if required to make loose consistency.
Pour fresh cream or ghee.
Serve hot with raitha and papad.

Note:
Mahalaya paksham illenna
Onion garlic paste, green chilli sauce, vinegar elllam serthukkalam