Mustard and Cilantro 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 mustard seeds during preparation, sauté briefly, then add cilantro during preparation.
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.