Heat the pan on medium-high heat and add onion, cumin seeds, bay leaves, hing, ginger and garlic and saute for 5 -7 minutes. Sprinkle some water if the mixture is sticking to the pan.
Reduce heat to low-medium. Add tomato and mix together well.
Cover with lid and cook for 7 to 10 minutes, stirring occasionally until tomatoes are fully cooked down.
Add water, rice, moong dal/green gram, coconut milk, turmeric, chili powder, coriander powder, curry powder and salt. Turn heat to high and bring to a boil.
Reduce heat down to low-medium and simmer until water is dissolved, about 35 minutes. After the mixture boils, mash it for a minute using a potato masher.
Add garnishes and serve while hot.
