📝 About This Recipe
A cornerstone of North Indian hospitality, this Salted Lassi is a masterclass in balance, offering a cooling reprieve from the summer heat and spicy feasts. Unlike its sweet counterpart, the savory version focuses on the earthy notes of roasted cumin, the tang of probiotic-rich yogurt, and the digestive benefits of Himalayan black salt. This recipe yields a velvety, frothy texture that feels luxurious on the palate while remaining incredibly light and refreshing.
🥗 Ingredients
The Dairy Base
- 2 cups Full-fat Greek Yogurt or Thick Curd (chilled and preferably fresh)
- 1 cup Chilled Water (adjust for desired thickness)
- 1/2 cup Ice Cubes (crushed or whole)
The Spice Blend
- 1 tablespoon Cumin Seeds (to be dry roasted and ground)
- 1/2 teaspoon Kala Namak (Himalayan Black Salt) (essential for authentic sulfurous aroma)
- 1/4 teaspoon Sea Salt (adjust to taste)
- 4-5 pieces Black Peppercorns (freshly cracked)
- 1/8 teaspoon Dry Ginger Powder (Sonth) (optional, for digestion)
Fresh Aromatics
- 8-10 pieces Fresh Mint Leaves (plus extra for garnish)
- 1/4 inch Green Chili (seeded and minced, optional for a subtle kick)
- 1 teaspoon Fresh Cilantro (finely chopped)
👨🍳 Instructions
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1
Begin by dry-roasting the cumin seeds in a small skillet over medium-low heat. Shake the pan constantly for 2-3 minutes until the seeds darken slightly and release an intense, nutty aroma.
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2
Transfer the roasted cumin seeds to a mortar and pestle. Grind them into a coarse powder while they are still warm to preserve the essential oils.
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3
In a large mixing bowl or a traditional deep clay pot, add the chilled yogurt. Use a hand-held wooden churner (mathani) or a wire whisk to beat the yogurt until it is completely smooth and no lumps remain.
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4
Finely mince the fresh mint leaves and the tiny sliver of green chili (if using). The chili should be almost a paste so it infuses flavor without adding texture.
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5
Add the freshly ground roasted cumin, kala namak, sea salt, ginger powder, and cracked black pepper to the whisked yogurt.
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6
Pour in the chilled water. For a thicker, more lassi-style consistency, use less water; for a thinner, buttermilk-style drink, add a bit more.
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7
Add the minced mint and chili to the mixture. If you prefer a smoother drink, you can blend these with a tablespoon of yogurt first before adding to the main batch.
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8
Using the whisk or churner, vigorously blend the mixture for 2 minutes. If using a blender, pulse on low for 30 seconds. You are looking for a thick layer of froth to form on the surface.
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9
Taste the lassi. The balance should be tangy and salty with a lingering earthiness from the cumin. Adjust the salt or black salt as needed.
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10
Add the ice cubes to the lassi and give it one final, quick whisk to chill the liquid further without diluting it too much.
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11
Prepare two tall glasses by chilling them in the freezer for a few minutes prior to serving.
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12
Pour the lassi into the glasses from a height of about 6 inches; this 'long pour' helps maintain the airy, frothy head.
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13
Garnish with a pinch of the remaining roasted cumin powder and a sprig of fresh mint.
💡 Chef's Tips
Always use fresh, chilled yogurt; if the yogurt is too sour, add a splash of milk to balance the acidity. For the most authentic texture, use a wooden 'Mathani' (Indian hand churner) instead of an electric blender to avoid over-processing the fats. Don't skip the Kala Namak (Black Salt); its unique sulfurous profile is what defines the 'street-style' salted lassi flavor. If you want an even creamier result, replace 1/4 cup of the water with chilled heavy cream or top with a dollop of malai (clotted cream). Make the roasted cumin powder fresh every time; pre-ground cumin loses its aromatic potency very quickly.
🍽️ Serving Suggestions
Serve alongside a spicy Punjabi Chole Bhature to help soothe the palate. Pair with a heavy brunch of Aloo Parathas and mango pickle. Enjoy as a standalone mid-afternoon cooler during peak summer months. Serve in traditional unglazed terracotta cups (kulhads) for an earthy aroma and natural cooling effect. Accompany with a side of roasted papadums for a crunchy contrast.