Back to 2 servings 1.5 cups plain yogurt (curd), chilled; full-fat gives a creamier drink 2 cups cold water, adjust to taste for a thinner or thicker drink 0.5 teaspoon roasted cumin powder, plus a pinch more for garnish 0.5 teaspoon black salt (kala namak), or regular salt to taste 0.25 teaspoon fine salt, or to taste 1 tablespoon fresh mint leaves, finely chopped, plus a few for garnish 1 tablespoon fresh cilantro leaves, finely chopped, plus a few for garnish 0.5 inch fresh ginger, peeled and grated; optional 1 small green chili, seeded and minced; optional, halve or omit for mild ice cubes or crushed ice, optional, for serving
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1 Step 1: Dry-roast cumin seeds in a small skillet over medium-low heat for 1 to 2 minutes, until dark brown and fragrant, then grind to a powder. Skip this if using store-bought roasted cumin powder.2 Step 2: Place the yogurt, cold water, black salt, fine salt, ginger, green chili (if using), half the mint and cilantro, and half the roasted cumin into a blender.3 Step 3: Blend on medium-high for 20 to 45 seconds until smooth, thin and frothy with a layer of foam on top.4 Step 4: Sample the chaas. If it feels too thick, stir in a little more cold water; if it tastes flat, add a small pinch of black salt to sharpen the flavor.5 Step 5: Fill two tall glasses with ice if using, pour in the chaas and let the foam settle. Garnish with the remaining mint, cilantro and a pinch of roasted cumin, then serve immediately.getsaucepan.com/r/438295e2-e1e6-563e-9092-213fa9979212
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