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Masala Lassi

© 1994, Excerpted with permission from Ayurvedic Cooking for Self-Healing by Usha and Dr. Vasant Lad

Serves 4 2 cups water 1/2 cup plain yogurt 2 Tbs Sucanat or other sugar (or to taste) 1/2 tsp ground cardamom 1/2 tsp fresh, grated ginger OR 1/4 tsp dry ginger Doshic Notes Good for all doshas, especially kapha. Blending the yogurt kindles the agni principle. Vata = Pitta = Kapha =

Preparation

Put all ingredients into a blender and blend for 1-2 minutes. Adjust sugar according to taste and dosha.
Ayurveda recommends that you have a warm drink with your meal to help with digestion, but that the quantity should be no more than a cup. At the end of a meal, a cup of lassi—made with diluted yogurt or buttermilk—can be a good aid to digestion. Since this recipe is balancing for kapha, it can even be consumed in winter.

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The spiritual journey starts here

Picture of Vasant Lad BAM&S, MASc

Vasant Lad BAM&S, MASc

A native of India, he served for three years as Medical Director of the Ayurveda Hospital in Pune, India. He was Professor of Clinical Medicine at the Pune University College of Ayurvedic Medicine for 15 years. He holds a Bachelor’s of Ayurvedic Medicine and Surgery (BAM&S) degree from the University of Pune and a Master’s of Ayurvedic Science (MASc) degree from Tilak Ayurved Mahavidyalaya. The author of numerous books, Vasant Lad is respected throughout the world for his knowledge of Ayurveda.

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