Spiced masala lassi

While Mango Lassi is a tourist favourite, Masala Lassi (or Chaas) is the true Indian cooler. This savoury, spiced yoghurt drink isn't a dessert, but a digestion-aiding, hydrating miracle in the summer heat. Roasted cumin and black salt (Kala Namak) give it that distinctive, slightly sulphurous, earthy flavour that might seem odd at first but is instantly addictive.
🕒 Prep Time 10 mins
Total Time 10 mins
🍽️ Servings 4 servings
🔥 Calories 140 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Small pan (for toasting spices)
  • Blender or whisk

Allergen Information

⚠️ Milk

Instructions

1

Toast the cumin seeds in a dry pan over a medium heat, shaking, until they darken and become fragrant. Crush coarsely in a mortar (or use whole).

Tip: Toasting (torrefaction) releases the essential oils and gives the spice a nutty flavour.
2

Put the yoghurt, water, salt, pepper, half of the toasted cumin, coriander, and (if you dare) the chilli into a blender.

Tip: The proteins and fats in the yoghurt coat the tongue, so the heat of the chilli feels milder than in water.
3

Blend until frothy, about 30 seconds.

Tip: The air bubbles make the drink light and refreshing.
4

Pour into glasses over ice, and sprinkle the remaining toasted cumin on top as a garnish.

Tip: Consume immediately whilst cold and frothy.

Recipe FAQ

What is black salt?
Kala Namak is a volcanic rock salt with a distinctive 'eggy' smell. This gives the drink its character. If you don't have it, plain salt works, but it won't be the same.
It's too thick.
Lassi can be thick, but if you prefer a thinner drink, add more cold water or ice.

Ingredients

  • 500 g Natural yoghurt (preferably full-fat)
  • 250 ml Ice-cold water
  • 2 tbsp Fresh coriander leaves
  • 1 tsp Whole cumin seeds
  • 0.5 tsp Black salt (Kala Namak) or sea salt
  • 1 pinch Ground black pepper
  • 1 slice Green chilli (only if you can handle it!)
  • 8 pcs Ice cubes