Cumin seeds roasted
Black salt (kala namak)
Fresh mint leaves
Fresh coriander leaves
Pound the cumin seeds, black salt and amchur in a mortar with pestle. Grind the mint leaves and coriander leaves with sufficient water into a smooth paste.
Add the lemon juice and pounded masala and mix well. Put ice cubes in two tall glasses. Divide the concentrate equally and top up with soda.
Mix well. Serve immediately, garnished with a slice of lemon.