Cucumber, Tomato, and Onion Yogurt Salad

Ingredients

• 1 teaspoon mustard seeds black
• 1 teaspoon cumin seeds 
• 1  cucumber english peeled seeded cut into 1/2-inch cubes
• 1 tablespoon cilantro leaves fresh finely chopped
• 1  onion finely chopped
• 2  plum tomatoes seeded cut into 1/2-inch cubes
• 2 cups whole-milk yogurt plain
• 1 teaspoon picked-over skinned urad dal split
• 2 teaspoons vegetable oil 

Equipment

• frying pan

Directions

1. Stir together cucumber, tomatoes, onion, and yogurt.
2. Heat oil in a small heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, cumin, and urad dal, stirring, until mustard seeds begin to pop.
3. Pour oil mixture over vegetables and stir until combined. Stir in cilantro and salt to taste.
4. *Dals are dried legumes.
5. · You can make pachadi 6 hours ahead and chill, covered.