Here are simple, Paryushan-friendly warm “soups” (all daylight-only, freshly made, no roots like potato/onion/garlic/ginger/turmeric, no leafy garnishes, no fermentation). Adjust salt to your vow or avoid if on a stricter vrata. Strain well and drink warm.

• Moong‑dal rasa (very thin)

Ingredients: yellow moong dal, water, a pinch of cumin (jeera), black pepper, asafoetida (hing), ghee/oil optional, rock salt. Method: boil well‑washed moong dal in plenty of water till mushy; strain to a thin broth. Temper with a tiny pinch of hing, jeera, and crushed black pepper (no turmeric/ginger). Bring to a brief boil and serve.

• Rice kanji (starch water)

Ingredients: rice, water, black pepper, jeera, rock salt. Method: cook rice with extra water; pour off the starchy water, add crushed pepper and a few cumin seeds, simmer 2–3 minutes, strain and serve.

• Jeera‑pepper pani

Ingredients: water, cumin, black pepper, rock salt. Method: boil water with lightly crushed cumin and pepper for 5–7 minutes; strain well. Simple, warming, light on digestion.

• Ajwain (carom) pani

Ingredients: water, ajwain, black pepper (optional), rock salt. Method: dry‑toast a pinch of ajwain, add to boiling water, simmer a few minutes, strain and drink.

• Lauki (bottle gourd) ras — only if your local maryādā allows non‑leafy vegetables during Paryushan

Ingredients: peeled lauki pieces, water, a pinch of hing, jeera, black pepper, rock salt. Method: boil lauki till very soft; blend and strain to a thin ras. Briefly temper with hing, jeera, and pepper; bring to a boil and serve.

Important Paryushan notes

• Daylight rule: prepare fresh and consume only between sunrise and sunset.
• Water: use properly boiled/filtered water. Many observe only boiled water during fixed hours.
• Spices: keep minimal; avoid root‑derived items (no ginger/turmeric) and all leafy garnishes (no coriander/mint).
• Dairy: plain milk is generally permitted, but many keep it minimal or avoid—follow your declared vow and guru’s guidance.
• Traditions: both Śvetāmbara and Digambara follow simplicity, no roots, no leafy greens; local sangh rules may vary slightly.

For a quick refresher on what’s permitted during Paryushan, see:

• Allowed foods and rules during Paryushan
• What foods are allowed in Paryushan (simple guide)