To make the raita, first heat the cumin seeds in a dry pan on medium heat until it begins to toast, about 2-3 minutes. Take the pan off the heat and immediately put the cumin in a bowl or container to prevent it from cooking further in the pan
1 tsp cumin seeds
2
In another bowl, mix the yoghurt with chopped mint and half the toasted cumin. Add salt to taste
200g of natural yoghurt
4 fresh mint leaves, chopped
salt
3
Add the diced cucumber to the yoghurt and mix well
1 cucumber
4
To finish, sprinkle with the remaining toasted cumin and serve