Cumin Tea: Jal Jerra
A digestant tea served before dinner with a sweet-sour taste.
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1 cup water, boiled
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3 teaspoon tamarind
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1 tablespoon mango powder
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1 tablespoon cumin seeds, ground and roasted
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2 tablespoons brown sugar
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1 cup fresh mint
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1 (1/2-inch) slice fresh ginger
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1/2 teaspoon chat massala (East Indian black salt)
Soak tamarind in 1 cup boiled water overnight in a glass or porcelain dish. Mash and squeeze out all of the juice. Add 2 more cups of water to the tamarind and squeeze out all of the juice. Add water to make 6 1/2 cups. Discard tamarind. Stir in mango powder, cumin seeds, and brown sugar.
Blend mint, ginger, and half a cup of water. Add the tamarind water. Stir in chat massala (do not substitute white salt). Allow the tea to steep 1 hour before serving it.
Variations: Substitute mint leaves and cumin: 1/2 teaspoon cardamom, 1/4 teaspoon of fennel seeds, ground. Add 1/2 cup of brown sugar and 1/3 cup fresh lime juice.
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