Also the salt used is restricted to Sendha / Lahore namak (rock salt)…
Curd can be made more suitable to the physiological systems by adding a pinch of the powder made of 200 gm of rock salt (saindha namak), 100 gm of roasted zeera and 50 gm of black pepper into it.
Also known as ‘sanchal’ or black salt, kala namak is a traditional ingredient in authentic Indian cuisine.
Black salt (kala namak) is a salt used in India which is brownish-black in lump form but pinkish-brown when powdered.