Ingredients

• 1/2 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
• 1/3 cup finely chopped cilantro, plus sprigs for serving
• Kosher salt
• Kashmiri chili powder or paprika (for serving)

Instructions

1. 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.
2. Heat oil and mustard seeds in a small skillet over medium until seeds begin to pop, about 1 minute. Let cool.
3. 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 1/3 cup cilantro; season with salt.
4. To serve, drizzle raita with mustard oil, sprinkle with chili powder and reserved cumin, and top with cilantro sprigs.