Step 1: In a pressure cooker, add the soaked green gram (moong) and chopped potato.

Step 2: Pour 1 glass of water into the cooker, add 1/4 teaspoon turmeric powder, and a pinch of salt.

Step 3: Close the lid and cook for exactly 1 whistle on a low to medium flame. Let the cooker cool down naturally.

Step 4: Heat 1 and 1/2 tablespoons of oil in a pan or kadai over medium heat.

Step 5: Once the oil is hot, add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, 1/4 teaspoon asafoetida, and curry leaves.

Step 6: Add the chopped onion and sauté until it turns a light golden colour.

Step 7: Crush the ginger, garlic, dry coconut, and 1 tablespoon of coriander leaves into a coarse paste. Add this freshly ground paste to the pan and mix well.

Step 8: Toss in the chopped tomato and cook until it turns soft.

Step 9: Lower the flame and stir in 1 and 1/2 teaspoons Kanda Lasun Masala, 1 teaspoon garam masala, 1 teaspoon cumin-coriander powder, and salt to taste.

Step 10: Pour the perfectly boiled moong and potato mixture from the pressure cooker into the spiced masala.

Step 11: Add 1 and 1/2 glasses of warm water to adjust the consistency of your Maharashtrian Moong Potato Curry Recipe.

Step 12: Let the curry simmer on medium heat for 5 to 7 minutes until all the beautiful flavours blend together.

Step 13: Garnish with the remaining fresh chopped coriander leaves, and your curry is ready to serve!