Lingkan Reang
Warm water, soak boondi for 9-12 minutes, then drain and press out excess water.
Whisk the curd until smooth.
Combine boondi, spices, chopped mint or coriander, and salt, mix gently.
Adjust seasoning if needed.
Top with mint or coriander leaves.
Serve cold or at room temperature, refrigerate if not served immediately.