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Garbanzo Raita

Garbanzo Raita


Serves 4-6 

Serve this spiced yogurt delicacy at brunch. Its medley of textures and flavors combines well with rice dishes or pita bread. 


  • 1 cup cooked garbanzo beans 
  • 2 medium potatoes, boiled, peeled and diced into cubes 
  • ½ cup shredded carrots, steamed for 3-4 minutes 
  • 4 cups fresh yogurt 
  • ½ teaspoon minced ginger 
  • 1 tablespoon chopped fresh cilantro 
  • ½ cup cashew pieces 
  • 2 teaspoons Organic Vata Churna 
  • 1 teaspoon black or brown mustard seeds 
  • 1 tablespoon ghee 
  • ½ cup water 


  1. Blend the cashew pieces with the water to form a watery but smooth paste. 
  2. Whisk together the yogurt, cashew paste, minced ginger, and Organic Vata Churna. 
  3. Add the garbanzos, potatoes and carrots, and mix gently. 
  4. Heat ghee; toss in mustard seeds. 
  5. When the seeds start popping, remove from heat and pour the ghee and the mustard seeds on the yogurt mixture. 
  6. Mix well. Garnish with fresh cilantro. 

Ayurvedic Recipes for the Holidays 


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