firstly, in a blender take 2 cup chilled curd.
also add 10 leaves mint, 1 inch ginger, ¾ tsp cumin powder, ½ tsp pepper and ½ tsp salt.
add 1 cup water and blend to thick frothy later on top.
now place a small cup in the centre and keep 2 pieces of red-hot charcoal.
add in ¼ tsp cumin and pour ¼ tsp ghee.
cover with aluminium foil and allow to rest for 2-3 minutes, or till aroma is infused into lassi.
finally, serve masalaa lassi with few ice cubes garnished with few mint leaves.