Take 1 cup of fresh pomegranate seeds (anar) and set aside.
In a mixing bowl, add 2 cups of thick, whisked curd (dahi).
Add 1/2 teaspoon of roasted cumin powder (bhuna jeera powder), 1/4 teaspoon of black salt (kala namak), and 1/4 teaspoon of regular salt (namak) to the curd. Mix well.
Gently fold in the pomegranate seeds, reserving a few for garnishing.
Transfer the raita to a serving bowl and garnish with the reserved pomegranate seeds and a few fresh mint leaves (pudina).
Refrigerate the raita for 30 minutes before serving to allow the flavors to blend.