INGREDIENTS
7 ITEMS REQUIREDWhisk the chilled yogurt in a mixing bowl until it is completely smooth with no lumps.
Gradually whisk in the cold water until the lassi reaches a thin, drinkable consistency.
Stir in the black salt, regular salt, and roasted cumin powder until fully dissolved.
Transfer the mixture to a blender with the mint leaves and blend briefly until the mint is finely flecked through.
Cover and refrigerate the lassi until it is thoroughly chilled.
Taste the chilled lassi and adjust with a little extra black salt or roasted cumin if the flavor needs balancing.
Give the lassi a final vigorous whisk so it turns light and slightly frothy on top.
Fill each serving glass about halfway with ice cubes.
Pour the whisked lassi over the ice in each glass, filling almost to the top.
Top each glass with a pinch of roasted cumin powder and a sprig of mint, then serve immediately.
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