Rinse the moong beans well and soak them in hot water for 3 hours until they puff up. In a pressure cooker, add the bay leaf, cinnamon, cloves, cardamom, moong beans, and enough water. Cook for 4 whistles.

Heat oil in a pan. Fry the thinly sliced onions until golden brown. These fried onions are called 'barista.' Remove the remaining oil from the pan.

In the same pan, add ghee and temper with cumin seeds and asafoetida. Sauté the finely chopped onion. Add garlic and ginger-chili paste and sauté well. Add tomatoes and cook thoroughly.

Add turmeric powder, red chili powder, coriander-cumin powder, and garam masala. Sauté the spices, then add yogurt and mix everything together.

Add the cooked moong beans and mix. Add water as needed. Add salt and jaggery. Cover and cook on low heat.

Add cream and butter to make the moong beans creamy. Stir in lemon juice and dried fenugreek leaves.

Serve the hot Green Moong Mughlai Makhani garnished with butter, cream, fried onion slices (barista), and cilantro.