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Salted Mint Lassi
~Gourmet, October 2009~
2 teaspoons cumin seeds
1 cup mint leaves
4 cups plain Greek-style yogurt
1 1/2 teaspoon kosher salt
1/2 cup water
Toast cumin in a dry small heavy skillet over medium heat, shaking skillet frequently, until fragrant, 1 to 2 minutes. Transfer 1 1/2 teaspoon to a blender with mint, yogurt, kosher salt, and water.
Blend until pale green with flecks of mint and cumin. Serve lassi over ice and sprinkle with remaining 1/2 teaspoon cumin seeds.
Note: Lassi can be made 1 day ahead and chilled. Stir before serving.
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