Add cilantro leaves, mint leaves, garlic clove, salt, cumin, pepper, lime juice, and 2 tablespoons of chilled water to a small blender. Blend for 30 seconds, scraping down the sides in between. Blend until it purees to a fine consistency. Add another tablespoon of water if needed.
In a small serving bowl, whisk the yogurt until smooth. Add the herb mix and whisk until fully incorporated. Adjust salt as needed.
Notes
Herbs: For the best taste, pick fresh vibrant herbs without any blemishes.
Yogurt: Use full-fat for a creamy texture or reduced fat (2%) for low-fat raita. I don't recommend fat-free yogurt for this recipe.
Add cucumber: Add grated or finely chopped cucumber to transform this into Cucumber Mint Raita.
Salt: If you cannot find Himalayan salt, substitute it for an equal quantity of sea salt. Alternatively, use half the quantity mentioned of table salt.
Cumin: Roasted cumin gives this dip a sweet-earthy taste. If you cannot find the spice blend, make your own using this easy recipe for cumin powder.
Using premade chutney: You can also make this raita with premade or store-bought mint chutney. Simply add 2-3 tablespoons based on your preference.
Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.