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India · Drinks

Jal-Jeera Lassi

10 min
60 kcal
2 servings

By eatmundo · July 12, 2026

Jal-Jeera Lassi🇮🇳AI-generated image

Same ingredients, elsewhere in the world

2 matches

Dishes from other countries' kitchens, made from the same core ingredients as Jal-Jeera Lassi. The percentage is the share of ingredients the two recipes have in common.

Compare these dishes: Ayran (Turkish Yogurt Drink)Same technique: Smoothie & shake18 recipes from 9 countries

A refreshing, digestive summer drink combining the probiotic benefits of yogurt with the tangy, spicy zing of cumin and black salt.

According to eatmundo's ingredient comparison, the closest dish to Jal-Jeera Lassi from another cuisine is Ayran (Türkiye): the two share 67% of their ingredients.

Ingredients

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Adapt this recipe:
2 servings

How to Make It

  • 1

    In a blender, combine 200g of thick yogurt with 300ml of chilled water.

  • 2

    Add 10 fresh mint leaves, 1/2 tsp roasted cumin powder, and 1/4 tsp black salt to the blender.

  • 3

    Pulse the ingredients on high speed for 30 seconds until the mixture becomes frothy and light.

  • 4

    Taste the drink and adjust the black salt if you prefer a sharper, more savory profile.

  • 5

    Pour the drink into tall glasses filled with ice cubes to keep it extra cold.

  • 6

    Garnish each glass with a fresh mint leaf or a sprinkle of cumin powder on top.

  • 7

    Stir lightly before serving to ensure the spices are evenly distributed throughout the glass.

  • 8

    Serve immediately, preferably as a cooling companion to a spicy Indian meal.

Frequently Asked Questions

What is Jal-Jeera Lassi?

Jal-Jeera Lassi is an Indian yogurt-based drink flavored with mint, cumin, and black salt. It is typically served chilled as a refreshing beverage, often consumed after meals to aid digestion.

Should I use sweet or plain yogurt for Jal-Jeera Lassi?

Always use plain, unsweetened yogurt to balance the savory and tangy spices correctly.

How do I get the best flavor from the cumin?

Dry-roast whole cumin seeds in a pan until fragrant before grinding them into a fine powder.

Can I replace black salt (kala namak) with regular table salt?

It is not recommended, as black salt provides a signature sulfurous, umami depth that regular table salt lacks.

What is the best way to incorporate the fresh mint leaves?

Blend the mint leaves directly with the yogurt and water to ensure the flavor is evenly distributed without leaving large, leafy chunks.

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