Ingredients Lemons – 2-3 (medium-sized, juice extracted) Coriander seeds – 1 tbsp Fennel seeds – 1/2 tbsp Cumin seeds – 1/2 tbsp Dry red chillies (Chamba variety or as per taste) – 1 cup (medium-hot) Mustard oil – 1/2 cup A small piece of charcoal (for smoky flavour) Turmeric powder – ½ tsp Kashmiri red chilli powder – ½ tsp Salt – to taste Instructions Cut and squeeze the lemons to collect fresh juice in a bowl. In a pan, lightly dry-roast coriander seeds, fennel seeds, and cumin seeds until ar

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