Cucumber Raita

Instructions

1. Prepare the cucumber
   Peel and grate or finely dice the cucumber. Place it in a colander with a pinch of salt and let it drain for 5 minutes to remove excess moisture. Then gently squeeze it to extract any remaining water.
2. Toast the cumin seeds
   In a small dry skillet, toast the cumin seeds over medium heat for about 1-2 minutes until fragrant. Allow to cool slightly, then grind using a mortar and pestle or spice grinder.
3. Prepare the yogurt base
   In a medium bowl, whisk the yogurt until smooth. Add salt, ground cumin, black pepper, and lemon juice, then whisk again until well incorporated.
4. Combine ingredients
   Fold in the drained cucumber, chopped mint, cilantro, green chili (if using), and chaat masala (if using). Stir gently to combine all ingredients evenly.
5. Chill and serve
   Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, stir again and adjust seasoning if needed. Garnish with a sprinkle of cumin powder and fresh herbs.