Jaljeera Cumin and Mint Cooler with Tamarind

What you need

• 1 tbsp cumin seeds
• 1/2 tsp black pepper, whole peppercorns
• 30 g (1 oz) fresh mint leaves, packed
• 30 g (1 oz) fresh cilantro leaves, packed
• 1 tsp fresh ginger, grated
• 1 l (4 cups) cold water
• 2 tbsp tamarind paste
• 2 tbsp sugar
• 2 tbsp lemon juice
• 1 tsp black salt (kala namak)
• 1 tsp dried mango powder (amchur)
• 1 pinch asafoetida
• 3 tbsp boondi, for serving

Method

Restated from the original video

1. 1

   Toast the cumin seeds in a dry pan over medium-low heat until a shade darker and fragrant, 2-3 min. Tip them onto a plate to cool.

2. 2

   Grind the cooled cumin with the peppercorns to a fine powder.

3. 3

   Blend the mint, cilantro and ginger with 250 ml of the cold water until smooth.

4. 4

   Pour the green puree through a fine sieve into a large jug, pressing the pulp with a spoon. Discard the pulp.

5. 5

   Add the remaining 750 ml cold water, then stir in the tamarind paste, sugar and lemon juice until dissolved.

6. 6

   Whisk in the ground cumin and pepper, black salt, mango powder and asafoetida.

7. 7

   Taste and adjust. Add more water if too sharp, or more lemon juice for tang.

8. 8

   Refrigerate for at least 30 min so the flavors blend.

9. 9

   Stir well, pour into tall glasses over ice and top each with a spoonful of boondi.

Imported from sailusfood.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.