Wash the broken wheat under running water and then add about a cup of water and cook it until soft. I cooked it in my instant pot in pressure cook mode for 6 minutes.
Let the cooked broken wheat cool down to room temperature.
In the meantime, grind mint, cilantro, green chili and ginger into a smooth paste adding little water.
Whisk the yogurt well and add about ½ cup of water to it. Add the ground mixture to the yogurt and mix well.
Also add the salt needed and ground cumin to the yogurt mixture.
Once the broken wheat has cooled to room temperature, add it to the yogurt mixture and mix well.
Adjust the consistency to your preference and serve.
I make it the night before and love to drink it chilled on a hot summer day.