Salted Lassi
Salted Lassi
About this Recipe
One of the simplest things you can do with dahi (Indian yogurt) is make salted lassi, the thirst-quenching, heat-beating drink popular in North India, especially during summer. I like to use a mathani, or traditional wooden churn, to whisk. This is such a simple and beautiful tool, and it works perfectly to froth everything together.
The Benefits
Protein-rich and packed with calcium, B vitamins, phosphorus, magnesium and potassium, yogurt is beneficial for heart health and a good source of energy and gut-friendly probiotics. Lassi is a hydrating energy drink, especially in the summer, that settles digestion and boosts electrolytes. Indian or Himalayan back salt is relatively low in sodium, and may contain more trace minerals than regular table salt.
Equipment: mathani, whisk, or immersion blender
Ingredients
- 1 cup (200g) chilled dahi
- ½ tsp roasted cumin powder
- ½ tsp kala namak (Indian black salt)
- ¼ to ½ cup cold water
- Mint sprigs to garnish
Directions
-
Step 1
Whisk the dahi in a bowl or jug until smooth. Stir in the cumin and kala namak. -
Step 2
Pour in ¼ cup water to start and continue to whisk. Use a mathani, if you have one, to create some froth. You can also use an immersion blender or just a regular whisk. -
Step 3
For a thinner consistency, add more water. Taste and adjust seasoning. -
Step 4
Serve garnished with a mint spring, ideally in a chilled glass or terracotta cup.
Substitutions: Use any medium-thickness, tangy variety of yogurt available. Substitute a different variety of black salt, pink salt, or sea salt if necessary.
Level Up: Make your own Homemade Dahi.
About the author
Moina Oberoi
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