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Salted Lassi (Lhassi) with Cumin and Mint
Mango lassis are commonly served at Indian restaurants, but their thick consistency and sweet flavor can be like drinking a milk shake with your meal. This savory and refreshing version of the yogurt drink from Chef Susan Feniger of Street restaurant in Los Angeles is flavored with fresh mint and cumin, and lightened by the addition of sparkling water. What to buy: Indian black salt, also known as kala namak, is a sulfurous-tasting salt used in Indian and Pakistani cuisine.
Ingredients
- 4 Cup plain whole milk yogurt
- 11⁄2 Cup cold water
- 1 Cup fresh mint leaves
- 1 teaspoon whole cumin seeds toasted and ground
- 1 teaspoon Kosher salt
- ice cream
- 3 Cup sparkling water chilled
- toasted cumin seeds
- finely ground indian black salt for garnish
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Directions
Place all of the ingredients in a blender and blend until smooth. If not serving immediately, refrigerate in an airtight container for up to 4 days.
Fill a glass with ice. Add 5 ounces of the lassi, top with 3 ounces of sparkling water, and stir gently to combine. Garnish with cumin seeds and black salt, if using.
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