1 1/2 cups plain whole milk yogurt
1 teaspoon grated ginger
1 tablespoon finely diced red chile, like Fresno or red jalapeño
1/2 teaspoon salt
1 teaspoon vegetable oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
2 tablespoons chopped mint
Put yogurt in a bowl. Stir in ginger, diced chile and salt.
Put oil in a small skillet over medium heat. Add mustard and cumin seeds and let sizzle until seeds begin to pop, about 1 minute. Carefully stir hot contents of skillet into yogurt.
Add chopped mint, cover and let flavors mingle for at least 15 minutes. Raita may be prepared several hours before serving.