Salted Lassi

By Zaynab Issa

Published Feb. 26, 2025

Salted Lassi
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5(27)
Comments
Read comments

Lassi, a refreshing yogurt-based drink from the Punjab region of the Indian subcontinent, is often consumed in hot weather as a cooling, hydrating beverage that promotes healthy digestion. Variations abound, but this simple salted version remains beloved. Some salted lassi include kala namak (black salt), which has a more pronounced sulfuric flavor, but standard salt and sea salt are often used as well. Other popular seasonings are cumin seeds (used here) and chaat masala. Using South Asian dahi (yogurt) is ideal for achieving the drink’s classic tart, creaminess. Avoid using Greek yogurt or skyr in its place, as they can be too thick, but if you can’t find dahi, plain whole-milk yogurt will work well.

Featured in: Nothing Quenches Thirst Like a Lassi

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Ingredients

Yield:4 servings
  • 2cups plain whole-milk yogurt, preferably South Asian dahi (see Tip)
  • ¼teaspoon cumin seeds (see Tip), plus more crushed cumin seeds if desired for serving
  • 1½teaspoons kosher salt, such as Diamond Crystal, or 1¼ teaspoons Himalayan pink salt
  • 1½cups ice (6 ounces)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

76 calories; 4 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 4 grams protein; 385 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Add yogurt, cumin seeds, salt and ice to a blender. Blend, gradually increasing the speed, until smooth. For a thinner consistency, blend in 1 tablespoon of water at a time.

  2. Step 2

    Pour into glasses and top with a small sprinkle of crushed cumin seeds, if desired. Serve immediately.

Tips
  • Whole milk dahi can be found at most South Asian supermarkets.
  • You can also substitute ⅛ teaspoon ground cumin for the cumin seeds.

Ratings

5 out of 5
27 user ratings
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Comments

david in Las Vegas, NM

Very good. Contrary to the recommendation I used plain whole milk greek yogurt and increased ice to 2 cups and added about 1/4 cup water. I've also made this with 1/4 cup lime juice.

P

A nice basic recipe. Some things I add, which are fairly common: a small pinch of asafoetida (found an Indian grocery stores), cut up green chili, the thin, Indian variety. Can be deseeded if one is worried about it being too spicy. And adding and mixing a few cilantro leaves at the end and allowing it to sit for just a little bit. The ice part is good but honestly, unless one wants it to be really cold adding a minimal amount of water to thin it out is just fine.

Ernest Murphy

So-called "Greek" yogurt makes lassi just as well as ordinary yogurt: it's just ordinary yogurt with some of its water strained off. You can adjust the thickness/thinness of your lassi with water.

Meinmunich

No blender! I just whip it crazy, a little water over ice. Greek yogurt. Fine by me

Kerstin Hallert

This drink is served all over the Middle East such as in Turkey without the cumin Delicious always

Rajendri

The South Indian version, neer moru, is thinner than Punjabi lassi. Instead of the cumin, we add a pinch of asafoetida and a few torn up curry leaves. My friend's mother, when I was growing up, would sometimes add a couple of teaspoons of finely grated green unripe mango, which added a distinctive flavor to the drink.

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