Finely chop one medium cucumber, two ripe tomatoes, and half a red onion. Set aside in a large mixing bowl.

Finely chop about 3 tablespoons of fresh coriander and mint leaves.

Toast one tablespoon of cumin seeds in a small, dry skillet over medium heat for about 30 seconds.

In a medium bowl, combine one cup of soy yogurt with the chopped herbs, toasted cumin, one teaspoon of chili powder, and a pinch of kala namak. Mix thoroughly.

Gently fold the chopped vegetables into the yogurt mixture until evenly coated.

Cover the bowl and refrigerate for at least 15 minutes before serving.