Salted Lassi (Namkeen Lassi)

Before you start

Salted lassi is the savory side of the lassi family: yogurt thinned with cold water and seasoned with salt and roasted cumin instead of sugar and fruit. It is light, tangy and refreshing, and it sits comfortably next to a rich meal or a hot afternoon. Regional versions add mint, green chili, ginger or a spoonful of black salt (kala namak), which brings a faint sulfurous, egg-like savoriness.

The cumin should be toasted and freshly ground. Raw cumin tastes dusty, while seeds warmed in a dry pan until fragrant give the drink its signature aroma. The other decision is thickness. A salted lassi is usually thinner than a mango lassi, closer to buttermilk, so it reads as a drink rather than a snack. A vigorous whisk or a short blend creates a light froth on top.

Ingredients

• 300 g (1¼ cups) plain yogurt — whole milk or low fat
• 200 ml (¾ cup + 1 tbsp) cold water
• 1 tsp cumin seeds
• ½ tsp fine salt — adjust to taste
• ¼ tsp black salt (kala namak) — optional
• 6-8 fresh mint leaves — optional
• 4 ice cubes

Method

1. Toast the cumin seeds in a dry skillet over medium heat for 60 to 90 seconds, shaking the pan, until they darken one shade and smell nutty. Tip them onto a plate so they stop cooking.
2. Grind the cooled seeds to a coarse powder. Set aside a pinch for garnish.
3. Put the yogurt, cold water, salt, black salt (if using), most of the cumin and the mint in a blender.
4. Blend for 15 to 20 seconds until smooth and frothy. To mix by hand, whisk the yogurt alone until smooth first, then whisk in the water and seasonings.
5. Taste and adjust the salt; it should taste savory and bright, not briny.
6. Pour over ice in two glasses and sprinkle the reserved cumin on the foam.

Tips for success

• Toast more cumin than you need and keep it in a small jar; it stays fragrant for about a week.
• Black salt is strong. Start with a pinch, taste, and add more only if you like its sulfur note.
• Use very cold water so the lassi is chilled without depending on ice, which dilutes it.

Substitutions

Plain yogurt

Buttermilk can replace both the yogurt and water for an even lighter drink with the same tang.

Cumin seeds

Preground cumin works in a pinch; toast it briefly in a dry pan for 20 seconds to wake it up.

Mint

Fresh cilantro or a few slices of green chili change the profile; chili adds real heat.

Variations

Masala chaas style

Thin with extra water and add grated ginger, chopped cilantro and a pinch of chili.

Mint lassi

Double the mint and blend well until the drink turns pale green.

Troubleshooting

Tastes flat

Not enough salt or the cumin was not toasted. Add salt in small pinches and use freshly toasted seeds.

Too thick to drink

Strained or Greek-style yogurt was used. Add more cold water until it pours like buttermilk.

Burnt flavor

The cumin scorched. Toast over medium heat only until fragrant and remove it from the pan immediately.

Storage

Drink fresh for the best froth. Covered in the fridge it keeps up to 24 hours, though the mint darkens; stir before serving. Keep yogurt drinks out of room temperature for no more than 2 hours.