4 Serves
30 Mins
In a dry frying pan, lightly toast the cumin seeds until fragrant, then set aside to cool.
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Vitamin K
47 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
16 µg / 400 µgCalcium
77 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
48 mg / 1,250 mgPotassium
229 mg / 4,700 mgSodium
307 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Combine the toasted cumin, fresh mint leaves, fresh coriander leaves, ginger, and tamarind paste in a blender with a splash of water and process until a smooth paste forms.
Transfer the mixture to a large pitcher, add cold water, salt, black pepper, and a pinch of asafoetida, stirring well to combine.
Chill the drink in the refrigerator before serving over ice.
9
g47
g11
g
