In a saucepan, heat 2 cups of water over a medium flame. 

Add mustard seeds and let them cook for a few seconds, infusing the water with their flavour. 

Stir occasionally to avoid boiling over.

Add the ginger-turmeric paste to the saucepan. 

Stir gently and watch as the liquid turns a rich golden hue. 

Let it simmer for 2 to 3 minutes, allowing the flavours to blend without letting it boil too hard.

Add black salt, roasted cumin powder, and lemon juice. 

Stir well to dissolve all the spices. 

Mix in honey or jaggery for a hint of sweetness. 

Taste and adjust seasoning to your liking.

Let the mixture cool completely before preparing for fermentation. 

Transfer the liquid to a clean glass jar, cover the mouth with a muslin cloth, and place it in sunlight for 4–5 days to ferment. 

Bring it indoors at night and shake gently each morning when you keep it out. 

After fermenting, strain the liquid into bottles, refrigerate it and serve chilled in small shot glasses.