Teresa's Recipes
Masala Lassi
Indulge in the refreshing delight of Masala Lassi, a cherished traditional Indian beverage that combines the creamy richness of yogurt with a symphony of aromatic spices. This delightful drink is perfect for cooling down on hot summer days and serves as a wonderful accompaniment to spicy meals, expertly balancing flavors and enhancing your dining experience. With its frothy texture, vibrant garnishes, and invigorating taste, Masala Lassi is a feast for the senses. Rooted in ancient Indian culinary traditions, lassi has been enjoyed during festivals and family gatherings for centuries, making it a beloved staple in Indian culture. Embrace the essence of India with every sip!
Ingredients
- 2 cups Plain yogurt
- 1 cup Cold water
- 2 tablespoons (or to taste) Sugar
- 1 teaspoon Roasted cumin powder
- 1/2 teaspoon Black salt (kala namak)
- 1/4 cup, plus extra for garnish Fresh mint leaves
- optional, for serving Ice cubes
Dietary Notes
- Servings: 4
- Dish Type: Beverage
- Prep Time: 10 minutes
- Calories: 150
- Fat: 5g
- Carbs: 20g
- Protein: 6g
- Sodium: 150mg
- Sugar: 10g
Instructions
- In a blender, combine the plain yogurt, cold water, sugar, roasted cumin powder, black salt, and fresh mint leaves.
- Blend on high speed until the mixture is smooth and frothy, about 1-2 minutes. Taste and adjust sweetness, adding more sugar if desired.
- For a chilled lassi, add ice cubes to the blender and blend for an additional 30 seconds until well combined.
- Pour the lassi into chilled glasses.
- Garnish each glass with a sprig of fresh mint and a sprinkle of roasted cumin powder for an extra touch of flavor.
- Serve immediately and enjoy this refreshing drink chilled.
Tips
- For a tropical twist, consider adding a few pieces of ripe mango or pineapple before blending.
- If you prefer a spicier version, add a pinch of black pepper or a slice of green chili to the blender.
- You can substitute regular salt for black salt if you cannot find it, but the unique flavor of black salt enhances the lassi.