Rinse rice and add to a medium saucepan. Add water (1 cup rice = 1 cup water). Bring the mixture to a boil over medium-high heat, uncovered. As the water begins to boil, reduce heat and cover. Cook until the rice is tender.

While rice is cooking, heat 2 tsp oil in a pan. Add jar of tomato puree and sauté for 2-3 minutes.

Add the coconut milk mixture. Add water to make a thick curry of desired consistency.

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

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

Serve the curry on the rice and enjoy!!