Light, refreshing and delicious, this dish is so versatile is can accompany almost any meal - especially Dahl made with local Shasta Lentils. Fresh local cucumbers provide just the right amount of crunch! This summer, I had amazing cucumbers from my Hands and Hearts Farm CSA in Moscow, Idaho.
2 medium cucumbers
2 cups whole milk plain yogurt
2 tablespoons finely chopped mint, any variety
¾ teaspoon salt
¾ teaspoon whole cumin seeds
¼ teaspoon cayenne pepper (optional, or to taste)
Peel cucumbers. Remove seeds with a spoon. Chop into ¼ inch cubes. Place in a medium size bowl. Add whole milk yogurt, salt and chopped mint. Mix well.
Heat small frying or saucepan over medium-high heat (I use a small cast iron pan). Add cumin seeds and toast until fragrant, about one minute. Be careful not to burn the seeds. Add toasted seeds to yogurt mixture. Stir.
Serve as a topping for salad, hamburgers, curries, taco salad or eat as a side dish!
Recipe type #sauce