Wash rice, toor dal, and masoor dal together. Soak for 20 minutes.

Pressure cook with turmeric powder and 1 ½ cups water for 4 whistles. Let the pressure release and mash well.

Add 1 cup of water and mix well

Grind spinach, green chilli, onion, garlic, and ¼ cup water into a smooth mixture.

Heat butter or ghee in a pan. Add cumin seeds and let them splutter. Add asafoetida and sauté briefly.

Add the ground spinach mixture and give a quick mix.

Add ¼ cup of water and boil for 3 minutes until slightly cooked.

Transfer this mixture to the cooked rice and dal. Add salt and boil together for 5 minutes on a low flame.

Switch off the flame and add lemon juice. Mix well and serve hot.