Cumin Lassi

Instructions

1. Toast the cumin seeds for 2 - 3 minutes in a dry, hot pan. They should darken in colour and begin to smell nutty. Remove from the pan, and allow to cool before grinding.
2. In a jug, mix together the yoghurt and water until fully combined. The consistency should be pourable (and drinkable!), but still have a thickness (almost like a smoothie). If it’s too thick, add a little more water.
3. Stir through the cumin and a pinch of salt. Give it a taste, and add more salt if desired. Keep chilled until ready to drink. If you like, more cumin can be sprinkled on top once poured into glasses.