Dry roast the cumin seeds in a pan over medium heat, stirring constantly, until fragrant and a shade darker.

Let the roasted cumin cool for a moment, then grind it to a coarse powder.

Blend the mint leaves, coriander leaves, ginger, and green chili with a splash of water into a smooth paste.

Add the tamarind pulp, roasted cumin powder, black salt, and salt to the blender and blend again until fully combined.

Strain the blended mixture through a fine sieve into a pitcher, pressing down to extract all the liquid.

Stir in the chilled water and sugar, mixing until the sugar fully dissolves.

Cover the pitcher and refrigerate until the jaljeera is thoroughly chilled.

Taste the chilled jaljeera and adjust with a little extra black salt, tamarind, or sugar to balance the tang and heat.

Pour the jaljeera into serving glasses over ice and drop in a spoonful of boondi to each glass.

Top each glass with a sprig of fresh mint and serve immediately while ice-cold.