Lassi

What to get ready

• Unsweetened yogurt 1 kg
• Cumin seeds 12 g
• Kala Namak Black Salt 8 g
• Mint leaves 24 g
• Ice cubes 400 g
• Coriander 12 g
• Lime 1

Method

1. 1 Roast cumin seeds in a dry pan for 90 seconds until they turn brown and have a slightly burnt aroma, then grind them into a fine powder.
2. 2 Beat the yogurt with 150 ml of cold water for 2 minutes until all lumps are dissolved.
3. 3 Add black salt, roasted cumin, crushed mint, and lemon juice; the black salt is what gives it its distinctive mineral-like salty flavor, not regular salt.
4. 4 Beat for another minute until a fine foam forms on the surface.
5. 5 Pour into a glass filled with ice, then sprinkle cumin and cilantro on top of the foam.