Welcome Drink – Jal Jeera

¼ cup chopped fresh mint leaves (pudina)
½ cup packed chopped fresh coriander leaves (hara dhania)
1 marble sized seedless tamarind (imli) ball (for a more pronounced sourness, you can add one more marble sized ball of tamarind)
1-1½ tsp cumin seeds (jeera)
1 tsp fennel seeds (saunf)
½ tsp black pepper (kali mirch) powder
½ -1 tsp dry mango powder (amchur)
⅛ tsp asafoetida (hing)
½ -1 tsp black salt (kala namak) or pink unrefined salt (sendha namak)
3½ – 4½ cups chilled water

Method

Rinse the mint and coriander leaves and blend them in a blender with the tamarind. Add the rest of the ingredients and blend with ½ to ¾ cup water until smooth. Strain.

Add 3-4 cups (or as required) of chilled water to the strained mixture. Chill in the refrigerator, pour into glasses and serve chilled.

Serves 4