Ingredients:
- 1 cup Curd
- 2 cups Water
- ½ tsp Kala Namak
- 1 tsp ground Cumin
- Pinch of Black Pepper
- ½ cup fresh Mint leaves
Method:
- Toast the cumin in a small dry skillet over low heat, stirring frequently, until fragrant and lightly browned.
- Combine all the ingredients in a blender and mix at high speed until the mint is well blended.
- Serve chilled.
Tip: Dry Ice (frozen CO2 not very cold water ice) is fun to use sometimes, but don't use it with carbonated beverages.