📝 About This Recipe
Tracing its roots to the sun-drenched plains of Punjab, this savory Lassi is the ultimate probiotic refreshment designed to soothe the palate and aid digestion. Unlike its fruity counterparts, this version celebrates the earthy depth of roasted cumin and the sharp, mineral tang of Himalayan black salt. It is a creamy, frothy, and entirely sugar-free masterpiece that offers a sophisticated cooling sensation perfect for warm afternoons.
🥗 Ingredients
The Yogurt Base
- 2 cups Full-fat Greek yogurt or thick homemade curd (chilled and well-set)
- 1 cup Chilled water or whey (adjust for desired consistency)
- 1/2 cup Ice cubes (crushed or whole)
The Spice Blend
- 1 tablespoon Cumin seeds (to be freshly dry-roasted)
- 1/2 teaspoon Kala Namak (Himalayan Black Salt) (essential for authentic sulfurous tang)
- 1/4 teaspoon Sea salt (adjust to taste)
- 4-5 pieces Black peppercorns (freshly cracked)
- 1/8 teaspoon Dry ginger powder (Sonth) (for a subtle digestive kick)
Fresh Aromatics & Garnish
- 6-8 leaves Fresh mint leaves (finely minced)
- 1 teaspoon Fresh cilantro (finely chopped for garnish)
- 1/4 inch Green chili (de-seeded and minced very fine (optional))
- 1 pinch Roasted cumin powder (for final dusting)
👨🍳 Instructions
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1
Place a small heavy-bottomed skillet over medium-low heat and add the whole cumin seeds.
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2
Dry-roast the seeds for 2-3 minutes, shaking the pan constantly, until they turn a deep brown and release a nutty, smoky aroma. Do not let them turn black.
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3
Transfer the roasted seeds to a mortar and pestle. Crush them into a coarse powder while they are still warm to release the essential oils.
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4
In a large chilled mixing bowl or a traditional clay pot, add the 2 cups of thick yogurt.
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5
Using a traditional wooden churner (Mathani) or a whisk, beat the yogurt until it is completely smooth and no lumps remain.
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6
Add the freshly ground roasted cumin, black salt, sea salt, black pepper, and ginger powder to the yogurt.
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7
If using the minced green chili for a hint of heat, stir it in now along with the finely minced mint leaves.
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8
Slowly pour in the chilled water while continuing to whisk or churn the mixture.
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9
For a truly authentic texture, churn vigorously for 2-3 minutes until a thick, frothy foam forms on the surface.
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10
Taste the lassi and adjust the salt levels if necessary; the black salt should be prominent but balanced.
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11
Add the ice cubes to the bottom of two tall serving glasses.
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12
Pour the lassi into the glasses from a height of about 6 inches to help maintain the frothy head.
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13
Garnish with a pinch of roasted cumin powder, a few fresh mint leaves, and a sprinkle of chopped cilantro.
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14
Serve immediately while ice-cold and frothy.
💡 Chef's Tips
Always use fresh, high-quality yogurt; if it is too sour, add a splash of heavy cream to mellow it out. Freshly roasting the cumin seeds is non-negotiable for the authentic smoky flavor profile. If you prefer a thinner consistency (resembling 'Chaas'), increase the water ratio to 1.5 cups. Avoid using a high-speed blender if possible; a hand whisk or wooden churner preserves the creamy fat globules better than a blade. Kala Namak (Black Salt) is the secret ingredient—regular table salt cannot replicate its unique savory depth.
🍽️ Serving Suggestions
Pair with a spicy North Indian meal like Chickpea Curry (Chole) to balance the heat. Serve as a mid-morning digestive aid on hot summer days. Accompany with crispy vegetable pakoras for a delightful afternoon snack. Enjoy alongside a heavy Biryani to help soothe the stomach and aid digestion. Serve in chilled copper or brass tumblers to keep the beverage colder for longer.