Back to 4 servings 2 cup plain whole-milk yogurt, Greek yogurt works too; thin with a little water if very thick 0.5 cup cucumber, finely diced; English or Persian preferred 0.5 cup tomato, diced, optional 0.5 cup carrot, grated on the medium holes 1 teaspoon salt, adjust to taste 0.5 teaspoon kala namak (Himalayan black salt), optional, for a savory, eggy note; use sparingly 0.5 teaspoon roasted cumin powder, dry-roast cumin seeds until fragrant, then grind 0.5 teaspoon sugar, optional, to taste 0.5 teaspoon Kashmiri red chili powder, optional, for mild color and heat 0.5 teaspoon chaat masala, optional 2 tablespoon fresh cilantro, finely chopped, for garnish
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1 Step 1: Dry-roast the cumin seeds in a small pan over medium-low heat for 30 to 60 seconds, until fragrant, then grind to a powder.2 Step 2: Whisk the yogurt in a large bowl until smooth. If using Greek yogurt, thin it with a little water until pourable.3 Step 3: Add the sugar, salt, kala namak, roasted cumin and any optional chili powder and chaat masala to the yogurt, and whisk until evenly combined.4 Step 4: Fold in the cucumber, tomato and grated carrot with a fork, mixing gently so the yogurt stays smooth.5 Step 5: Cover and refrigerate for at least 1 hour so the flavors come together, then taste and adjust the salt before serving cold, garnished with cilantro.getsaucepan.com/r/60231a3d-de28-5ebf-9350-7879f05ca9be
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