Jal-Jeera

The much loved summer thirst quencher is an easy to make lemonade with the combination of spices like cumin, fennel seeds, ginger and herbs like mint. It not only helps regulate the body temperature on a scorching day but also keeps you stay hydrated and boosts your digestive process.
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Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Cuisine Indian
Servings 2
Calories 39 kcal

Ingredients
  

  • 3 to 4 cups water
  • 2 1/2 tsp roasted cumin powder
  • 1 tsp fennel seeds, saunf
  • 2 tsp lime juice
  • 1/2 tbsp dry ginger powder or grated fresh ginger
  • A bunch of fresh mint leaves
  • 1/2 tsp black pepper, kali mirch
  • A pinch of asafoetida, hing
  • ¼ tsp organic jaggery powder/honey
  • Black salt or rock salt as required
  • 1 tbsp raw mango, finely chopped for garnish

Instructions
 

  • Combine all the ingredients (except water) into a processor.
  • Grind until it all blends well.
  • Strain.
  • Add 3 to 4 cups of water.
  • Store in earthen pots.
  • Serve your jaljeera chilled with some finely chopped raw mango, lime wedges, and mint leaves.
  • Tip: If you like your Jal-Jeera sweet, you can also add organic raw honey or jaggery to it.

Notes

  • Cumin boosts the digestion process and relieves intestinal gas, acidity, and bloating.
  • Black salt, rock salt, or asafoetida act as a good digestive.
  • The fresh mint and coriander help regulate your body temperature and keep it cool.
  • The grated ginger or ginger powder is a great remedy for nausea and treating abdominal cramps, too.

Nutrition

Calories: 39kcalCarbohydrates: 3.4gProtein: 0.3gFat: 0.2g
Keyword traditional
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