Jal Jeera

1. 1

   Preheat the oven to 450F.

2. 2

   Line a rimmed baking sheet with foil.

3. 3

   Pound the cumin in a mortar and pestle until cracked, then spread on the prepared baking sheet.

4. 4

   Roast for 3 to 5 minutes, until fragrant and lightly toasted, being careful not to burn.

5. 5

   Add the cilantro, sugar, and mint to the mortar and crush with the pestle into a paste.

6. 6

   Combine the paste with the toasted cumin, lemon juice, and kala namak in a large jar (at least 1 1/2 quarts) and mix thoroughly.

7. 7

   Add the water and some ice; seal the jar and shake vigorously.

8. 8

   Pour ice and all into 4 tall glasses, garnish with lemon wedges and mint sprigs, and serve.

No additional tips available.