You'll also find this recipe on page 23 of the Keto & Spice Cookbook.
Add all the ingredients, except the cumin and water, into a bowl and mix.
Sprinkle the cumin from height whilst still mixing to prevent lumps of spice in the mix.
Add water to the mix so the consistency of the raita is thick but still pourable.
Leave in the fridge for 1 hour, stir and serve.