Jeera Pani

Ingredients

2 tablespoon cumin seeds
570 ml water
2-3 dried red chillies
15 grams fresh mint leaves
1 teaspoon salt
1 teaspoon sugar
1 tablespoon lemon juice

Method

1. Heat a cast iron or other heavy-based pan and dry roast the cumin seeds until they are a shade darker, and crush them lightly.
2. Put water in a saucepan and bring it to boil.
3. Add cumin, chillies, mint, salt and sugar.
4. Cover the pan and simmer for 15 minutes.
5. Stir in the lemon juice and remove from heat. Allow the drink to cool, Then strain into individual glasses.

Serving ides - Serve as an appetizer or during meals. Can be served at room temperature or chilled.

Serves 4