Wash & soak the dal in water for 15 - 20 minutes.
After 20 minutes, transfer dal to a pressure cooker. Add green chilli, ginger, asafoetida, salt, and 3 cups of water. Stir, and close the lid of the pressure cooker.
Cook dal over low heat for 2 - 3 whistles in stovetop pressure cooker or till it is mushy.
Let the steam release naturally from the pressure cooker. Open the lid, add cumin powder, butter, and mash the dal using the ladle.
For preparing tadka, heat butter in a pan. Add dry red chilies, and chilli powder, Infuse butter with chilli for 10 - 20 seconds. Turn off the heat else chilli will burn.
Transfer mashed moong dal to a serving bowl. Pour the butter and chilli over the dal.
Sprinkle a pinch of cumin powder, red chili powder, chaat masala along with sliced ginger, lemon juice, and fresh coriander.
To finish of garnish, add a small cube of butter on top.
Serve Moradabadi Moong Dal warm.