Salty Jeera Lassi Recipe

Dry-roast cumin

Place a small skillet over medium heat. Add the whole cumin seeds and toast, stirring frequently, for 1–2 minutes until fragrant and slightly darker. Remove from heat immediately to avoid burning.

Smash cumin

Transfer the toasted cumin to a mortar and pestle or a small bowl. Lightly crush the seeds to release more aroma — leave some partially whole for texture. Set aside.

Bloom in fat (optional)

If using ghee or oil, warm the teaspoon in the same skillet over low heat, add the crushed cumin, and stir for 10–15 seconds until aromatic. Remove from heat and allow to cool slightly.

Combine base ingredients

In a blender, add the chilled yogurt, cold water, lemon juice, ice cubes, and the teaspoon of fine salt.

Add spice and herbs

Add the freshly ground black pepper, the roasted and crushed cumin (including any ghee/oil used), chopped cilantro, and chopped mint (if using) to the blender.

Blend

Secure the lid and blitz on medium-high for 20–30 seconds until the mixture is smooth and slightly frothy. Taste and adjust seasoning: add up to an additional 1/4–1/2 teaspoon salt or a squeeze more lemon juice if desired.

Finish

Pour the lassi into two tall glasses over the remaining ice if desired. Sprinkle a small pinch of chaat masala on top (optional) and garnish with a few whole cilantro leaves or a small mint sprig.

Serve immediately while cold and frothy. If not serving right away, keep refrigerated in an airtight container for up to 12 hours; stir or briefly re-blend before serving as separation may occur.