Delhi Salted Lassi

Ingredients(for 1 large glass (approx. 250 ml))

• 2 cups Dahi (curd) (Full-fat or low-fat as preferred)
• 1 cup Chilled water (Can use ice cubes instead)
• 1/2 tsp Kala namak (black salt) (For authentic tangy flavor)
• 1/4 tsp Common salt (Adjust to taste)
• 1/2 tsp Roasted jeera (cumin) powder (For earthy aroma)
• 1 tbsp Fresh mint leaves (pudina) (Finely chopped, for garnish) - optional
• 1 tbsp Fresh coriander leaves (dhaniya) (Finely chopped, for garnish) - optional
• 1/2 Green chilli (Finely chopped, optional for spice) - optional
• 1/2 inch Ginger (adrak) (Grated, optional for zest) - optional
• 4-6 Ice cubes (Optional, for serving) - optional

Instructions

1. 1

   Whisk dahi (curd) in a large bowl until smooth and creamy, ensuring there are no lumps.

   3 minutes

   Use a wooden mathani (churner) for a traditional touch and airy texture.

2. 2

   Add chilled water gradually to the whisked dahi, blending continuously until the mixture is frothy.

   2 minutes

   Adjust water for desired consistency—thicker for a filling drink, thinner for a lighter version.

3. 3

   Add kala namak, common salt, and roasted jeera powder to the mixture. Stir well to combine.

   1 minute

   Roast jeera on a tawa for enhanced flavor before grinding.

4. 4

   For an extra zing, mix in finely chopped green chilli and grated ginger. This step is optional but adds a North Indian street-style kick.

   1 minute

   Start with a small quantity of chilli and ginger to avoid overpowering the lassi.