Preparation

• To prepare the roasted cumin, toast cumin seeds in a small skillet until fragrant, then grind them into a powder in a blender or with a mortar and pestle.
  
• Place the yogurt in a bowl, then add the water, black salt, and ground cumin.
  600 g plain yogurt, 230 ml water, 1 teaspoon black salt, 1.5 teaspoons roasted ground cumin
  
• Blend with a churner (madhani) or blender until frothy, then taste and adjust the seasoning as needed.
  
• Pour into glasses. Garnish with mint, add ice cubes if desired, and serve well chilled.
  mint leaves, ice cubes
  
• Sprinkle with a little roasted ground cumin, red chili powder, and/or a pinch of chaat masala, as desired.
  roasted ground cumin, red chili powder, chaat masala