In a heated pan, add cumin seeds and let them crackle. Add chopped garlic and sauté until light brown. Add the chopped red/green chillies and sauté. Add roughly chopped tomatoes and sauté. Add vegetable stock or dal water and bring to a boil. Add salt. Simmer until tomatoes are cooked. Check for taste. Add seasoning, if needed. Garnish with roasted seeds and chopped mint. Serve hot.