Dice the cucumbers into ¼-inch pieces. Toss them with 1 teaspoon salt in a bowl and let sit for 15 minutes. Drain in a fine mesh strainer, pressing gently to remove excess water.
2 medium cucumber, 1 tsp salt
Heat a small dry pan over medium heat. Add cumin seeds and toast for 2 minutes until fragrant and slightly darkened, shaking pan occasionally. Transfer to a plate to cool, then crush with a mortar and pestle or spice grinder.
1 tsp cumin seeds
Whisk yogurt in a mixing bowl with crushed toasted cumin seeds, black pepper, and 1 teaspoon salt. Taste and adjust salt if needed before proceeding.
1.5 cups plain yogurt, 1 tsp cumin seeds, 0.5 tsp black pepper, 1 tsp salt
Add drained cucumber to the yogurt mixture. Finely chop cilantro or mint and green chili (if using). Gently fold herbs and chili into the yogurt. Add fresh lemon juice and stir gently once.
2 medium cucumber, 0.25 cup fresh cilantro or mint, 1 green chili, 1 tbsp fresh lemon juice
Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes (up to 2 hours recommended). Stir once before serving. Garnish with extra cilantro leaves if desired.
0.25 cup fresh cilantro or mint
