Jamun Lemonade is one of the best Indian summer drinks. One sip, and you will love this fruity lemonade’s sweet, spicy, tangy flavour.
About Java Plum
Java Plum is a tropical fruit plant known for its blueberry-like purple fruits with a tiny stone inside. So it is somewhere between a berry and stone fruit.
Java Plum is known as Jamun in the Indian sub-continent. It is a seasonal fruit that appears in the monsoon or the rainy season.
I love Jamun for its piquant flavour, vibrant hue, and fibrous texture. They shine when paired with contrasting flavours such as spices and lemon. Or you can transform it into a sweet treat such as frozen jamun yogurt .
The combination of jamun, lemon, and spices jazzed up with soda is an absolute knockout summer drink. And the bonus is – it is a gluten-free, vegan, and dairy-free drink.
Ingredients Required
Jamun: You need fresh java plum to make this fruity lemonade. You can follow the same recipe to make blueberry or raspberry lemonade also.
Seasoning: Himalayan Pink Salt or Rock Salt, Granulated Sugar, Cumin Powder
Mint Leaves and Lemon Juice
Adding carbonated water or soda to this jamun lemonade is optional. You can use regular water also.
How To Deseed Java Plum
Method 1:
- Rinse the Jamun nicely with water. Allow them to dry or pat dry with a kitchen towel.
- Sprinkle granulated white sugar over the Jamun. Let the Jamun sit with sugar for 30 minutes. This step is to macerate the fruit and loosen up its pulp.
- After 30 minutes, once the Jamun becomes soft, mash them with your fingers. Discard the seeds and collect the pulp in a separate bowl.
Method 2:
- Rinse the Jamun nicely with water. Allow them to dry or pat dry with a kitchen towel.
- Cut and collect the pulp in a bowl using a sharp fruit knife. Discard the seeds.
How To Make Jamun Lemonade
Step 1: Rinse the Jamun nicely with water. Allow them to dry or pat dry with a kitchen towel.
Step 2: Sprinkle granulated white sugar over the Jamun. Let the Jamun sit with sugar for 30 minutes. This step is to macerate the fruit and loosen up its pulp.
Step 3: After 30 minutes, once the Jamun becomes soft, mash them with your fingers. Discard the seeds and collect the pulp in a separate bowl.
Step 4: Blend Jamun pulp with sugar, salt, cumin, mint, and ¼ Cup of water to a smooth concentrate.
Step 5: Now, to make Jamun lemonade, add ¼ Cup of fruit concentrate in each glass, 1 tablespoon of lemon juice, and fill it with carbonated water or soda or plain water. Stir to combine. Add ice cubes or crushed ice.
Garnish Jamun Lemonade with mint leaves. Serve it chilled.
More Indian Drink Recipes
- Kiwi Panna
- Aam Panna
- Sattu Sharbat
- Mango Lassi
- Sugarcane Juice
- Turmeric Lemonade
- Masala Chaas – 3 Flavors
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 100 gram Jamun (Java Plum)
- ▢ 1 ½ tablespoon granulated white sugar
- ▢ 1 ¼ teaspoon cumin powder (jeera powder)
- ▢ 1 teaspoon Himalayan pink salt or rock salt
- ▢ 1 tablespoon fresh mint leaves
- ▢ ¼ Cup water
- ▢ 1 tablespoon lemon juice
- ▢ 1 litre carbonated water or club soda
Instructions
- Rinse the Jamun nicely with water. Allow them to dry or pat dry with a kitchen towel.
- Sprinkle granulated white sugar over the Jamun. Let the Jamun sit with sugar for 30 minutes. This step is to macerate the fruit and loosen up its pulp.
- After 30 minutes, once the Jamun becomes soft, mash them with your fingers. Discard the seeds and collect the pulp in a separate bowl.
- Blend Jamun pulp with sugar, salt, cumin, mint, and ¼ Cup of water to make a smooth concentrate. Do not blend for too long otherwise, it will start tasting bitter.
- Now, to make Jamun lemonade, add ¼ Cup of fruit concentrate in each glass, ½ tablespoon of lemon juice, and fill it with carbonated water/club soda/plain water. Stir to combine. Add ice cubes or crushed ice.
- Garnish Jamun Lemonade with mint leaves. Serve it chilled.
Recipe Notes:
- You can follow the same recipe to make blueberry or raspberry lemonade also.
- Adding carbonated water or club soda to this jamun lemonade is optional. You can use regular water also.
- Do not blend the ingredients for too long otherwise, mint and Jamun will start tasting bitter.
Nutrition
We follow a strict NO SPAM Policy
Jamun Lemonade Recipe
Equipment
- Mixing Bowl
- Blender
Ingredients
- 100 gram Jamun (Java Plum)
- 1 ½ tablespoon granulated white sugar
- 1 ¼ teaspoon cumin powder (jeera powder)
- 1 teaspoon Himalayan pink salt or rock salt
- 1 tablespoon fresh mint leaves
- ¼ Cup water
- 1 tablespoon lemon juice
- 1 litre carbonated water or club soda
Instructions
- Rinse the Jamun nicely with water. Allow them to dry or pat dry with a kitchen towel.
- Sprinkle granulated white sugar over the Jamun. Let the Jamun sit with sugar for 30 minutes. This step is to macerate the fruit and loosen up its pulp.
- After 30 minutes, once the Jamun becomes soft, mash them with your fingers. Discard the seeds and collect the pulp in a separate bowl.
- Blend Jamun pulp with sugar, salt, cumin, mint, and ¼ Cup of water to make a smooth concentrate. Do not blend for too long otherwise, it will start tasting bitter.
- Now, to make Jamun lemonade, add ¼ Cup of fruit concentrate in each glass, ½ tablespoon of lemon juice, and fill it with carbonated water/club soda/plain water. Stir to combine. Add ice cubes or crushed ice.
- Garnish Jamun Lemonade with mint leaves. Serve it chilled.
Notes
- You can follow the same recipe to make blueberry or raspberry lemonade also.
- Adding carbonated water or club soda to this jamun lemonade is optional. You can use regular water also.
- Do not blend the ingredients for too long otherwise, mint and Jamun will start tasting bitter.
Nutrition
Sookhi Urad Dal is a delicious Punjabi-style dal recipe. It is a lunchtime staple in every Punjabi household. I am sharing my mother-in-law’s special sookhi urad dal recipe that we all love in the family.
About Urad Dal
Urad Dal is rich in fibre, good for bone health, and has many other nutritional benefits. It is widely used in Indian Cuisine to make a variety of dishes. But there is a variety of urad available in the market.
Difference between sabut urad, dhuli urad and chilka urad
Whole Black Urad (sabut urad) is also known as black urad dal. The husk is attached to the grain; it is used for making the famous Dal Makhani . The Split Urad (chilka urad) is black and white. It has a removable husk attached to the grain. After soaking the lentil, this husk is easily removable. The White Urad (dhuli urad) is pale white and has no husk attached to the grain.
You need skinless white urad dal (split urad dal without skin) or dhuli urad to make this Punjabi sookhi dal.
Do you need to soak urad before cooking?
Yes, all types of urad require 5 – 6 hours of pre-soaking before cooking. Otherwise, it takes a longer time to cook. Hence, soaking helps reduce the cooking time and makes it easier to digest.
What to make with urad dal?
Here are some Indian dishes you can make using a variety of urad.
- Shahi Urad Dal
- Urad Dal Khichdi
- South Indian Medu Vada
- Urad Dal Vada (Pahadi Bada)
Punjabi Sookhi Urad Dal
Sookhi Urad Dal Recipe is an easy and tasty everyday Indian dal to serve with chapati or paratha. It is a unique, gluten-free, wholesome urad dal recipe.
The word ‘Sookhi’ in Hindi and Punjabi means dry. Unlike other Indian dal recipes, this urad dal preparation is dry, like a sabzi or stir fry.
Sookhi Urad Dal is a virtual treat with perfectly golden fried onions embellished on top. This urad dal recipe adds variety to your daily meal menu.
Ingredients Required
Oil: I use ghee for frying onion, but you can use refined or flavourless vegetable oil.
Spices: Turmeric Powder, Chilli Powder, Garam Masala , Asafoetida
Onion, Green Chilli, Ginger Garlic Paste , Salt, Coriander, Water
How To Make
Step 1: For this urad dal recipe, clean, rinse and soak the urad in enough water for 5 – 6 hours or, best, overnight.
Step 2: In a pressure cooker, add soaked urad along with water, salt, asafoetida, chopped green chilli, and ginger garlic paste. Stir to combine.
Step 3: Pressure Cook over low heat for 3 whistles. Allow the steam to release naturally.
Step 4: Heat ghee or oil in a small pan, and fry the sliced onion until golden.
Step 5: Open the lid of the pressure cooker, and check dal for doneness. Add chilli powder, garam masala, and mix nicely. At this stage, taste and add more spices and salt if required.
Step 6: Transfer urad dal to a serving platter. Add a layer of fried onions, chopped coriander, and a drizzle of lemon juice. Urad Dal is ready to serve.
Serving Suggestion
Punjabi Sookhi Urad Dal is one of our lunchtime favourites.
The day Sookhi Urad Dal is prepared, the lunch table is lined with coriander chutney , piping hot ghee, kachumber salad , and boondi raita .
The air surrounding the dining table is undoubtedly luring and full of unsaid excitement; jittery fingers are visibly eager to dive into sookhi urad dal along with piping hot phulkas.
You can serve it with paratha or plain chapati also.
More Dal Recipes
- Dal Khichdi
- Arhar Dal Fry
- Panchmel Dal
- Palak Chana Dal
- Pahadi Gahat Ki Dal
- Moradabadi Moong Dal
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 1 Cup skinless white urad dal (dhuli urad)
- ▢ 2 green chili, finely chopped
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon ginger garlic paste ( see recipe )
- ▢ 1 teaspoon salt or to taste
- ▢ ¼ teaspoon asafoetida (hing)
- ▢ 2 Cup water
- ▢ 1 teaspoon red chili powder
- ▢ ½ teaspoon garam masala see recipe here
Ingredients For Tadka (Tempering):
- ▢ ¼ Cup ghee
- ▢ 1 Cup sliced onion
- ▢ 1 tablespoon lemon juice
- ▢ 2 tablespoon chopped coriander leaves
Instructions
- For this urad dal recipe, clean, rinse and soak the urad in enough water for 5 – 6 hours or, best, overnight.
- In a pressure cooker, add soaked urad along with water, salt, asafoetida, chopped green chilli, and ginger garlic paste. Stir to combine.
- Pressure Cook over low heat for 3 whistles. Allow the steam to release naturally.
- Heat ghee or oil in a small pan, and fry the sliced onion until golden.
- Open the lid of the pressure cooker, and check dal for doneness. Add chilli powder, garam masala, and mix nicely. At this stage, taste and add more spices and salt if required.
- Transfer urad dal to a serving platter. Add a layer of fried onions, chopped coriander, and a drizzle of lemon juice.
- Serve Sookhi Urad Dal warm with chapati for lunch.
Recipe Notes:
- Ensure the urad is soaked for at least 5 hours, or it will not cook properly.
- Do not add too much water to cook the dal. It is a semi-dry dal. Hence, we do not need too much liquid.
- 2 – 3 whistles over low heat on a stovetop pressure cooker are enough to cook the dal. Cooking for too long will make it mushy. In an electric pressure cooker, it takes 5 – 6 minutes.
- Make sure onions are golden fried before pouring over the dal.
- Vegan Dal: You can make vegan urad dal by skipping ghee in the tempering. Instead of ghee, use coconut oil.
Nutrition
We follow a strict NO SPAM Policy
