dry roast the cumin seeds till they start to burn and turn black.

allow to cool and ground to a fine powder. keep aside

in a small blender take fistful of mint leaves and coriander leaves.

make a smooth puree / paste adding required water. keep aside.

now in a large jug, add few ice cubes.

grate the ginger

now add coriander - mint puree to it.

add roasted cumin powder

next add some amchur powder

followed by black salt. you can also replace with salt.

add 2 glass of water and squeeze some lemon juice.

now add crushed black pepper powder.

give a good mix and check for seasoning.

transfer to serving glass or jar and drop few ice cubes just before you serve.