Nimbu Pani

Indian fresh lemonade of squeezed lime, sugar or salt, cumin, and cold water—essential on a hot day.

Ingredients

• 500g basmati rice
• 2 cups flattened rice (poha)
• 2 tbsp crushed green cardamom pods
• 1 1/2 tsp garam masala
• 1/4 cup ghee
• 200g yellow onions
• a handful of fresh curry leaves, chopped
• a drizzle of roasted cashews
• 1 cup coconut milk

Instructions

1. 1

   Combine the roti and water in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the dried fenugreek leaves and tamarind paste, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with ghee, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

7. 7

   Garnish with cilantro just before serving.

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