In a pressure cooker, add ghee, jeera, and onion slices. Sauté till onion is slightly transparent.
Then add soaked moong beans, salt, turmeric powder, red chili powder, and coriander powder. Mix well.
Now add 2 cups of water and mix well.
Cover and pressure cook on a medium flame for 2 whistles.
Then in a kadai, add heat to some oil. Add onion slices and fry on medium flame till it becomes crispy and brown. Take it out into a plate and keep it aside.
Now in the same kadai, add 2 tbsp ghee. Then add jeera, cloves, dry red chili, and bay leaf. Sauté it.
Then add chopped onion, chopped green chili, ginger paste, and chopped garlic cloves. Sauté it.
Now add chopped tomatoes and salt. Sauté till tomato become soft.
Then lower the flame, add hing, turmeric powder, red chili powder, coriander powder, kasuri methi, and fried onion. Sauté it.
Now add beaten curd and sauté on low flame till oil releases from its sides.
Then add pressure cook moong beans and mix well with the gravy.
Now add ¾ cup of slightly hot water and mix well.
Cover and cook sabzi on low-medium flame for 7-10 minutes.
now garnish with coriander leaves, fried onion, and butter.
Serve green moong curry with pulao and papad churi.