Moong Dal Water Recipe – Authentic Indian Comfort Drink with Lemon

Last Updated on 2 months by Neha Deshmukh

Moong Dal Water Recipe – Authentic Indian Comfort Drink with Lemon

Hey everyone! If you’re looking for a simple, incredibly comforting, and surprisingly healthy drink, you have to try Moong Dal Water. It’s something my Dadi (grandmother) always made for us when we were feeling a little under the weather, or just needed a cooling pick-me-up. It’s a taste of home, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just a drink; it’s a hug in a glass! Moong Dal Water is light, refreshing, and packed with goodness. It’s incredibly easy to make, requiring just a handful of ingredients you likely already have in your pantry. Plus, it’s a fantastic way to incorporate the benefits of moong dal into your diet without a heavy meal. Trust me, once you try it, you’ll be hooked!

Ingredients

Here’s what you’ll need to make this soothing drink:

• ¼ cup cooked moong dal (about 60g)
• 4 cups water (960ml)
• 1 small onion, finely chopped
• 1 small tomato, finely chopped (optional)
• 2-3 green chillies, slit
• Large pinch turmeric powder (about ½ tsp)
• Salt to taste
• ½ tbsp oil
• Pinch mustard seeds (optional)
• Pinch cumin seeds (optional)
• Pinch methi seeds (about ¼ tsp)
• Large pinch asafoetida (hing) – about ¼ tsp
• 1 dry red chilli, de-seeded
• 10-12 curry leaves
• Juice of 2 lemons

Ingredient Notes

Let’s talk ingredients! A few little notes to make sure your Moong Dal Water turns out perfectly:

• Moong Dal (Split Yellow Lentils): Moong dal is incredibly easy to digest and a great source of protein. It’s considered a ‘sattvic’ food in Ayurveda, meaning it’s calming and nourishing.
• Asafoetida (Hing): Don’t skip the hing! It adds a unique, savory depth to the water and is fantastic for digestion. It can be a little pungent on its own, but it mellows beautifully when cooked in oil.
• Regional Variations: The tempering (the spiced oil) is where things get fun! Some families add a tiny bit of ginger, others use different types of chillies. Feel free to experiment and make it your own.
• Tomatoes: The tomato is optional, but it adds a lovely subtle sweetness. My mom always added it, while my Dadi preferred it without!

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, in a pot, mix the cooked moong dal with the water. Add the turmeric powder, salt, and a few curry leaves. Bring this mixture to a gentle boil.
2. While the dal water is heating up, let’s make the tempering. Heat the oil in a separate pan. If you’re using mustard seeds, add them now and let them splutter – that’s how you know they’re ready!
3. Add the cumin seeds and methi seeds to the hot oil and sauté for a few seconds until they become fragrant.
4. Now, toss in the curry leaves, dry red chilli, and asafoetida. Give it a quick stir, then add the chopped onion and slit green chillies. Sauté for about 2 minutes, until the onions are slightly softened.
5. If you’re using tomatoes, add them now and cook until they’re softened.
6. Carefully pour the boiling dal water into the pan with the tempering. Simmer for about 5 minutes, allowing all the flavors to meld together.
7. Remove from the heat and let it cool slightly. Stir in the lemon juice. Taste and adjust the seasoning if needed.
8. Finally, garnish with fresh coriander leaves and serve warm.

Expert Tips

• Don’t overboil the dal water: A gentle simmer is all you need. Overboiling can make the dal water a bit mushy.
• Adjust the chillies: If you’re sensitive to spice, start with one green chilli and taste as you go.
• Fresh is best: Freshly squeezed lemon juice makes a huge difference!

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustments: My friend, Priya, loves to add a pinch of red chilli powder directly to the water for an extra kick.
• Adding Ginger: A small piece of grated ginger added to the tempering is fantastic, especially during the colder months.
• Using Different Dals: While moong dal is traditional, you can experiment with masoor dal (red lentils) for a slightly different flavor.
• Summer Cooling Adaptations: In the peak of summer, my family likes to add a pinch of roasted jeera (cumin) powder to make it even more cooling.

Serving Suggestions

Moong Dal Water is wonderful on its own, but it also pairs beautifully with light snacks like khakhra or a simple vegetable stir-fry. It’s perfect as a soothing evening drink or a light breakfast option.

Storage Instructions

You can store leftover Moong Dal Water in the refrigerator for up to 24 hours. Reheat gently before serving. The flavors might intensify slightly overnight.

FAQs

Let’s answer some common questions:

• Is Moong Dal Water good for weight loss? It can be! It’s low in calories, high in protein, and helps keep you feeling full.
• Can I make Moong Dal Water ahead of time? Yes, you can! Just store it in the fridge and reheat when ready to serve.
• What are the health benefits of Moong Dal Water? It’s incredibly nourishing, easy to digest, and a good source of protein and fiber.
• Can I use pre-soaked Moong Dal? Yes, absolutely! Just cook the moong dal until soft before using it in the recipe.
• What is the purpose of asafoetida in this recipe? Asafoetida aids digestion and adds a unique savory flavor. It’s a key ingredient in many Indian dishes!

Enjoy this little piece of my family’s tradition. I hope you love it as much as we do! Let me know in the comments if you try it and how it turns out.