Salted Lassi Recipe

Toast and grind cumin (if using whole seeds)

If using whole cumin seeds, heat a small dry skillet over medium heat. Add 1/2 teaspoon whole cumin seeds and toast, shaking the pan, until fragrant and slightly darker (30–60 seconds). Remove and crush lightly with a mortar and pestle or spice grinder to yield about 1/2–1 tsp ground roasted cumin. Let cool.

Measure out kosher salt, ground roasted cumin, black pepper, and optional pinch of sugar. Finely chop mint and cilantro if using. Combine lemon juice (if using) with the salt to help it dissolve more evenly in the lassi.

Place 2 cups plain whole-milk yogurt in a blender. Add 1 cup cold water. Start with the blender on low speed to combine, then increase to medium-high.

Add 1 cup ice cubes to the blender for a chilled, slightly frothy texture. If you prefer a thicker lassi, reduce the water to 3/4 cup and use less ice.

Add 1 teaspoon kosher salt, 1 teaspoon ground roasted cumin, and 1 teaspoon black pepper to the blender. If using, add 1 teaspoon lemon juice, 1/4 teaspoon sugar, 2 tablespoons chopped mint, and 1 tablespoon chopped cilantro.

Blend on medium-high for 20–30 seconds until smooth and frothy. Taste and adjust seasoning: add up to another 1/2 teaspoon salt or a little more lemon if you want brighter flavor, or more water/ice to thin and cool the drink.

Pour the lassi into 4 chilled glasses (about 8 oz / 240 ml per serving). If desired, add a couple of whole ice cubes to each glass.

Garnish each glass with a small sprinkle of crushed roasted cumin (about 1/8–1/4 tsp per glass) and a mint leaf. A light dusting of freshly ground black pepper on top is also nice.

Serve immediately. Stir before drinking if the garnish settles. Keeps in the refrigerator covered for up to 24 hours; shake or re-blend briefly before serving.