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Temple-Style Chana Raita Recipe

Chana Raita
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Hare Krishna Chana Raita is a cooling Punjabi yogurt side dish made with chickpeas (kabuli chana), roasted cumin, and mild Kashmiri red chili powder. This temple-style raita is prepared without onion or garlic and is suitable for offering to Krishna as prasadam. Also known as Dahi Chana, it balances spicy sabji and chole dishes while supporting digestion.

Ingredients

Scale
  • 2 cups fresh plain yogurt (not sour)
  • 1 cup cooked kabuli chana (soft but intact)
  • 1/2 tsp roasted cumin powder
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp rock salt (sendha namak preferred)
  • 1/4 tsp Kashmiri red chili powder (for color, very mild heat)
  • 2 tbsp fresh cilantro, finely chopped
  • 2–5 tbsp water (for temple-style consistency)

Instructions

  • Whisk Yogurt
    Add yogurt to a bowl and whisk until completely smooth.

  • Adjust Consistency
    Add water gradually until the raita becomes slightly pourable (traditional temple consistency).

  • Add Chickpeas
    Fold in cooked chana. (Optional: lightly mash 2 tablespoons of chickpeas to thicken naturally.)

  • Season Gently
    Stir in roasted cumin powder, black pepper, rock salt, and Kashmiri red chili powder.

  • Finish
    Add fresh chopped cilantro and mix gently.

  • Offer Before Serving
    Place a portion in a clean offering bowl and offer to Krishna before serving.

Notes

  • Kashmiri red chili powder adds beautiful color with minimal heat.
  • Yogurt should be fresh and mildly sweet—not sour.
  • Keep spices gentle to maintain sattvic balance.
  • This recipe is not Ekadashi-friendly due to chickpeas.

Nutrition

Find it online: https://harekrishnarecipes.com/recipes/side-items-condiments/hare-krishna-chana-raita-temple-style-punjabi-yogurt-recipe/