Instant Pot & Stovetop: Yellow Split Moong Dal with Our Punjabi Masala

Split and skinned moong dal is a favorite in Indian households, including my own. It looks yellow because the outer green skin is removed and it is split. Why eat it in this form? Because it's more easily digestible and cooks up faster than most other legumes. I have been sampling this out for my Whole Foods Market demos because it is so easy - especially in the Instant Pot - and because most folks in mainstream grocers have never seen this form of moong. Please note that at the bottom of this recipe I give you tips on how to make this on your stovetop. I have taken all the work out of it by adding our Punjabi masala instead of requiring a tarka. No worries if you don't have the other spices listed below - use what you have.

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