Dry roast 2 tbsp cumin seeds and crush coarsely.
In a sauce pan add 2 glass of water and crushed cumin seeds. Cook till it comes to a boil.
Now add 3 dry red chilies, ¼ bunch of mint leaves, salt to taste and 1 tbsp sugar.
Cover and cook for 8 – 10 minutes.
Lastly add 1 tbsp lemon juice and mix well. Then strain in serving cups and serve hot.