Carrot Raita with Toasted Cumin Seeds

• 1 tbsp cumin seeds
• 425 g/15 oz/2

To toast the cumin seeds, heat a small heavy-based pan over a low heat. Add the cumin seeds and dry roast them for 2–3 minutes until they start releasing an aroma, stirring continuously.

Remove the pan from the heat and let them cool, then grind most of the seeds in a mortar and pestle or grinder to make a coarse powder.

To make the raita, combine the yogurt with 125ml/4fl oz/</