• Servings: 6-8
• Preparation Time: 5-7 min
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 small pack mint (or approx. 15-20 leaves, or to taste), chopped finely or coarsely, as you like
• A few handfuls of cilantro (ex: 1/2 bunch from the farm), chopped finely or coarsely, as you like
• 1 green chilli , ¾ roughly chopped, the remainder sliced, to serve (optional)
• 200g Greek yogurt (or plain unsweetened vegan yogurt)
• 1 lime , juiced (you may not need it all)
• **** NOTE: You can also make your own cashew yogurt at home: https://www.darngoodveggies.com/homemade-vegan-greek-yogurt/

1. Toast the spices in a dry pan until fragrant, then tip into a mortar and grind to a powder with a pestle (or use a clean coffee grinder to reduce to a coarse mix). In another bowl, mix all the remaining ingredients except the lime juice. Then season by adding the lime juice to taste. Leave in the fridge while you prepare the rest of the dishes. Scatter with the remaining chilli, to serve.

FEATURING: Cilantro. Serve with cucumbers! A creamy raita as a side dish in an Indian feast. You can also serve it with cucumbers, naan bread or roti. Try it in sandwiches too! And you can also marinade veggies in it. **** NOTE: The thicker the yogurt you use, the creamier and thicker the raita will be but delicious either way!