- Serves
- 4
- Portion
- 150 ml
- Time
- 10 min
- Texture
- Thin
- Season
- Spring–summer
- Dosha
- Vata
- Pitta
- Kapha
Digestive
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Water | 2½ cups | 600 ml | 3000 ml | |
| Cumin (jeera) | 1½ tsp roasted | 4 g | 20 g | |
| Mint leaves | ½ cup | 15 g | 75 g | |
| Ginger, fresh | 1 tsp | 5 g | 25 g | |
| Dry mango powder (amchur) | 1 tsp | 2 g | 10 g | |
| Lemon juice | 1 tbsp | 15 ml | 75 ml | |
| Jaggery (gur) | 1 tbsp | 15 g | 75 g | |
| Rock salt (sendha namak) | ⅓ tsp black salt | 2 g | 10 g |
Method
How to cook it
Step 1: Grind mint, ginger with a little water.
Step 2: Mix with remaining water, spices, jaggery and salt.
Step 3: Strain; serve before lunch.
Nutrition
Per serving, estimated
22kcal
Energy
0.3g
Protein
0.2g
Fat
5.1g
Carbohydrate
0.7g
Fibre
0.5g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
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