Salted Lassi with Toasted Cumin
Inspired by techniques from NYT Cooking.
A cold, creamy yoghurt drink made savoury with salt and warmed by toasted, crushed cumin seeds.
Always check the labels of the products you use.
Method
- 1
Toast. Toast ½ tsp cumin seeds in a dry frying pan over medium heat for about 1 min until fragrant and a shade darker.
- 2
Crush. Crush half in a mortar and keep the rest whole.
- 3
Blend. Put 480 g plain whole-milk yoghurt, the whole toasted cumin, 1¼ tsp fine salt and 10 ice cubes in the blender.
- 4
Process. Start slow and increase speed until smooth and frothy, about 30 s.
- 5
Adjust. Thin with a tablespoon of cold water at a time if you want it looser, and taste for salt.
- 6
Serve. Pour into glasses, sprinkle with the crushed cumin and serve straight away.
Storage
Drink immediately. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- small dry frying pan
- mortar and pestle
- blender
- 4 glasses
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 74 kcal |
| Protein | 4.2 g |
| Carbohydrate | 5.7 g |
| of which sugars | 5.6 g |
| of which free sugars | 0 g |
| Fat | 4 g |
| of which saturates | 2.5 g |
| Fibre | 0 g |
| Salt | 1.83 g |
Protein per 100 kcal
5.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
