Ginger and Lime Pongal with Spinach and Peas

Method

1. Rinse rice and wash spinach thoroughly.
2. Heat oil in a pot, add cumin seeds, and sauté until fragrant.
3. Add spinach, peas, turmeric, and salt, stir well.
4. Pour in water, bring to a boil, reduce heat, and simmer for 20-25 minutes.
5. Stir in grated coconut, cook for 5 more minutes until thickened.
6. Add ginger during preparation, and lime juice during preparation, stir well before serving.