Lemon and Turmeric 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 lemon juice during preparation, and additional turmeric during preparation, sauté briefly before proceeding.
4. Add spinach, peas, turmeric, and salt, stir well.
5. Pour in water, bring to a boil, reduce heat, and simmer for 20-25 minutes.
6. Stir in grated coconut, cook for 5 more minutes until thickened.