Salted Lassi

Refreshing Pakistani salted lassi blended from chilled yoghurt, water, roasted cumin and mint until light and frothy.

Jump to ingredients | Jump to method

Unlike sweet lassi, this savoury version is clean, tangy and lightly spiced. The correct water ratio makes it drinkable while preserving enough yoghurt body to hold a cap of foam.

Ingredients

• 750 g Plain full-fat yoghurt (well chilled)
• 600 ml Cold water (plus more to adjust)
• 1 tsp Fine salt (plus more to taste)
• 1.5 tsp Cumin seeds (dry-toasted and ground)
• 0.25 tsp Black salt (optional)
• 0.25 tsp Black pepper (freshly ground)
• 12 Fresh mint leaves (plus a few to garnish)
• 0.5 Green chilli (seeded; optional)
• 12 Ice cubes (to serve)

Step-by-step method

1. Toast the cumin in a dry pan over medium-low heat until fragrant and slightly darker, about 90 seconds. Cool, then grind finely; hot cumin can warm the drink and dull the mint.
2. Check the yoghurt tastes fresh and pleasantly tangy. Whisk it briefly by hand to remove large lumps before it goes into the blender.
3. Add yoghurt, 500 ml cold water, salt, three-quarters of the cumin, optional black salt, pepper, mint and optional chilli to a blender.
4. Blend for 30 to 45 seconds until completely smooth and a thick foam forms. Do not blend the ice into the lassi, because melting ice makes the flavour watery.
5. Check consistency by pouring a spoonful: it should flow easily but still lightly coat the spoon. Blend in the remaining water a little at a time if it is too thick.
6. Taste and adjust ordinary salt carefully. Black salt becomes stronger after standing, so avoid adding a large extra amount at once.
7. Put ice in six glasses, pour immediately, and finish with reserved cumin and mint. Stir before refilling glasses because the yoghurt and foam can settle on standing.