Dice the potato into medium-sized cubes (1 inch)

Heat 2 tsp oil in a pan. Add onion, and ginger garlic paste and saute till golden brown.

Add tomato puree. Saute for another 2-3 minutes till the oil begins to separate.

Add parboiled moong, diced potatoes, and 2 cups of water (for 1 cup of lentils). Cook on medium-high heat for 10 minutes or till lentils and potatoes are soft.

Add diced tomatoes, curry powder, garam masala, coconut milk and stir. Add water to make a thick curry of desired consistency.

Add salt and red chili powder to taste. Let the curry simmer on low heat for 5 minutes.

Measure rice in a pan. Rinse thoroughly. Add water, twice the amount of rice. Cook on medium heat for about 7-10 minutes or until the rice is tender. Add water if needed.

Serve the curry on the rice and enjoy!!