Mild Salty Lassi
This salty lassi turns plain yogurt into a cooling, savory drink with just a few pantry items. Dry-roasting the cumin seeds before grinding gives it a warm, nutty backbone that raw spice cannot match. Mixing milk in with the full-fat yogurt keeps it light enough to drink quickly, and a little lime juice sharpens the finish. It is a good answer to a hot afternoon or a spicy meal.
Instructions
Toast the cumin seeds in a small dry pan over low heat for about 2 to 3 minutes, until you can smell them. Tip them out to cool, then grind them to a powder.
Put the ground cumin in a blender with the yogurt, chilled milk, lime or lemon juice, salt and ice cubes. Start with half a teaspoon of salt if you like a gentle savory edge, and use up to a full teaspoon for a saltier drink.
Blend until the ice is broken down and the lassi is smooth and frothy. Pour into glasses and serve cold, topped if you like with a little crumbled dried mint and a small pinch of cayenne.
Make it personal.
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