The true taste of a place is found in its little oddities, and northern India is no exception. Nowhere are the distinctive attitudes and sensibilities of a people better captured than in the lemonade of northern India. Jal jeera is Hindi for ācumin water,ā but itās the wild and unruly yet ultimately constructive influence of Indiaās famous, sulfuric kala namak salt that lends this drink its edge. Itās traditionally drunk before a meal, but any hot day provides a great excuse to duck into the shade, mix up a tall iced glass of jal jeera, and tilt your face up to the sun to offer a prayer to the sun god Surya.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 450Ā°F. Line a rimmed baking sheet with foil.
Step 2
Pound the cumin in a mortar and pestle until cracked, then spread on the prepared baking sheet. Roast for 3 to 5 minutes, until fragrant and lightly toasted, being careful not to burn.
Step 3
Add the cilantro, sugar, and mint to the mortar and crush with the pestle into a paste. Combine the paste with the toasted cumin, lemon juice, and kala namak in a large jar (at least 1Ā 1/2 quarts) and mix thoroughly. Add the water and some ice; seal the jar and shake vigorously. Pour ice and all into 4 tall glasses, garnish with lemon wedges and mint sprigs, and serve.
