How to make it
4 steps. Take it one step at a time.
Roast the cumin seeds
In a small pan, roast the cumin seeds over medium heat for 2-3 minutes until they turn dark brown and become aromatic. Let them cool, then grind them into a fine powder.
3 minCombine the mint leaves, coriander leaves, ginger, ground roasted cumin
In a blender, combine the mint leaves, coriander leaves, ginger, ground roasted cumin, black salt, dried mango powder, and sugar (if using). Add 1/2 cup of water and blend into a smooth paste.
Pour the spice paste
Pour the spice paste into a large pitcher. Add the remaining chilled water and lemon juice. Stir well to combine. Taste and adjust salt or lemon if needed.
Pour into glasses filled
Pour into glasses filled with ice. Garnish with a spoonful of boondi and serve immediately while cold.
A little kitchen wisdom
Roasted cumin is the heart of this recipe; ensure you roast it until aromatic but not burnt. Black salt (Kala Namak) provides the characteristic sulfurous tang that defines Jaljeera.
