Cucumber Raita with Black Mustard and Cilantro

indian cumin cucumber yogurt lemon juice garlic cilantro healthyish

Harneet Baweja

Makes about 3 cups

Source

Ingredients

½ teaspoon cumin seeds

1 tablespoon sunflower or other neutral oil

1 teaspoon black or brown mustard seeds

3 Persian cucumbers

3 cups plain whole-milk Greek yogurt

1 tablespoon fresh lemon juice

1 garlic clove, finely grated

⅓ cup finely chopped cilantro, plus sprigs for serving

Kosher salt

Kashmiri chili powder or paprika (for serving)

Method

Toast cumin seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds. Transfer to a plate and let cool. Coarsely grind in a spice mill or coarsely chop with a chef’s knife; set aside for serving.

Heat oil and mustard seeds in a small skillet over medium until seeds begin to pop, about 1 minute. Let cool.

Grate cucumbers on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yogurt, lemon juice, garlic, and ⅓ cup cilantro; season with salt.

To serve, drizzle raita with mustard oil, sprinkle with chili powder and reserved cumin, and top with cilantro sprigs.