The original recipe is from a “Hot and Spicy Cookbook” our friend Andy gave us:
1-3/4 C plain yogurt
4 ice cubes
1-1/4 C cold water
2 t lemon juice
5T sugar
ice cubes
1/2 t cumin seeds, crushed
Lemon slices, fresh mint
Blend yogurt, 4 ice cubes, and water for 30 seconds. Add lemon juice and sugar and blend until thoroughly combined. Pour over ice cubes, sprinkle with cumin seeds. Garnish with lemon and mint.

When I’m in a hurry for a quick breakfast, I make this version in a cocktail shaker:
2/3 C plain yogurt
1/2 C ice water
1-2 T sugar
1 T lemon juice
2 ice cubes
Shake well, strain (or remove the ice cubes), and serve.

For a fun variation on this, try a Pink Lassi.