CookingTogether
Masala Chaas
Whisking chilled dahi with cold water, freshly toasted cumin, and pungent black salt yields a savory buttermilk that cuts straight through the heat. Minced green chili and ginger bring a sharp kick, finished with fresh mint and cilantro.
- Time
- 10 min
- Serves
- 4
- Difficulty
- Easy
Ingredients 9
Steps 6
Warm a small dry skillet over medium-low heat, add the cumin seeds, and toast until they turn a deep nutty brown and crackle, about 2 minutes.
Transfer the toasted cumin immediately to a mortar and pestle while still warm; grind roughly so you have a mix of powder and cracked bits.
Add the yogurt, grated ginger, and minced chili into a deep jug or bowl, then whisk hard for 30 seconds until completely smooth with no curds.
Pour in the chilled water, black salt, regular salt, and three-quarters of your toasted ground cumin, then whisk vigorously until a light froth blankets the surface.
Stir in the chopped mint and cilantro, keeping in mind that over-whisking with fresh herbs bruises them into bitter sludge, so a gentle swirl is all they need.
Taste for tartness and salt, adjusting with an extra pinch of black salt if the tang needs a push, then finish with the remaining ground cumin across the frothy top.
From Cooking Together · cookingtogether.app/recipe/utR6EqpNyKCdfkWT7n5F
