Thick full-fat yogurt churned with water, salt and cumin into the classic Haryanvi salted lassi — consumed in enormous quantities through the summer as a cooling, filling drink.
Ingredients
1 cup full-fat yogurt — fresh and chilled
1/2 cup cold water
1/4 tsp roasted cumin powder
1/4 tsp black salt (kala namak)
Regular salt to taste
A pinch of black pepper
Ice cubes
Fresh mint leaves to garnish
Method
Place yogurt and cold water in a tall container or traditional matka (clay pot).
Churn vigorously using a hand churner (mathni / wooden beater) for 2 to 3 minutes until frothy and completely combined.
The churning is what creates the characteristic froth and lightens the texture.
Alternatively blend in a blender for 1 minute.
Add roasted cumin powder, black salt, regular salt and black pepper.
Churn or blend briefly again.
Taste and adjust salt — Haryanvi lassi is noticeably salty with a pleasant savoury note from the black salt and cumin.
Add ice cubes. Garnish with a few mint leaves and a pinch of roasted cumin on top.