Salty Lassi and Papadums
Ingredients
- 1,000 gyogurt Indian (chilled)
- 600 mlMineral water (ice cold)
- 8 pcpapadum (to be toasted)
- 2 tbspCumin seed (toasted and crushed)
- 2 tspGray sea salt
- 1 pcFresh cilantro (finely chopped)
- 2 pcHot chili pepper (finely chopped without seeds)
- 2 pinchGinger ground
- 2 pinchBlack salt (Kala Namak)
Method
A creamy drink with a light froth, defined by the earthy scent of toasted cumin. Served with crunchy papadums for an instant contrast in texture.
- 1
Dry toast the cumin seeds in a pan. When the aroma becomes intense and the seeds brown slightly, crush them coarsely in a mortar.
- 2
In a bowl, vigorously whisk the Indian yogurt with mineral water until fluid. A foam should form on the surface.
- 3
Stir in the sea salt, kala namak black salt, ginger, finely chopped chili, and chopped coriander. Add the toasted cumin. Mix one last time.
- 4
Place the papadums for a few seconds under the oven grill or over a flame until they blister and become crispy. Serve immediately with the fresh lassi.
Frequently asked questions
How do you get this dish right?
- The foam on top is the sign of a well-emulsified lassi, don't skip the whisking.
- The cumin should smoke slightly in the pan to release its essential oils.
- Serve in clay cups if possible to maintain maximum coolness.
How long does this dish keep?
Drink immediately. The lassi will separate if left too long and the papadums will soften in the open air.
