18 Flavorful Paryushan Recipes for Spiritual Fasting

Looking for delicious, soul-satisfying meals during Paryushan? This Jain fasting period calls for simple yet flavorful dishes—think wholesome ingredients, vibrant spices, and creative twists on tradition. Whether you’re a seasoned cook or new to fasting recipes, we’ve gathered 18 nourishing dishes that keep your spirit and taste buds happy. Let’s make this sacred time both meaningful and mouthwatering!

Sweet Potato Sabzi with Minimal Oil

This lightly spiced sweet potato sabzi lets the veggie’s natural sweetness shine while keeping things light—perfect for a quick, wholesome side.

Ingredients:

• 2 medium sweet potatoes (about 1 lb), peeled and diced into ½-inch cubes
• 1 tbsp olive oil
• ½ tsp cumin seeds
• ½ tsp turmeric
• ½ tsp coriander powder
• ¼ tsp red chili powder (adjust to taste)
• ½ tsp salt
• 2 tbsp water
• 1 tbsp chopped cilantro (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a nonstick skillet over medium heat. Add ½ tsp cumin seeds and let them sizzle for 10 seconds until fragrant.
2. Add the diced sweet potatoes, ½ tsp turmeric, ½ tsp coriander powder, ¼ tsp red chili powder, and ½ tsp salt. Toss to coat evenly.
3. Pour in 2 tbsp water, cover, and reduce heat to low. Cook for 12–15 minutes, stirring occasionally, until the sweet potatoes are tender but not mushy.
4. Uncover and cook for another 2 minutes to evaporate excess moisture. Garnish with 1 tbsp chopped cilantro.

The gentle steam-and-sauté method keeps the sweet potatoes tender without turning oily—ideal for pairing with flatbreads or yogurt.

Tip: For extra depth, toast the cumin seeds in a dry pan for 30 seconds before adding the oil.

Lauki Ki Kadhi with Coconut Milk

This creamy, spiced yogurt curry with tender bottle gourd (lauki) is a comforting twist on the classic—thanks to the richness of coconut milk.

Ingredients:

• 1 cup grated lauki (bottle gourd)
• 1 cup plain yogurt, whisked
• 1/2 cup coconut milk
• 2 tbsp chickpea flour (besan)
• 1 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp coriander powder
• 1/2 tsp salt
• 1 green chili, slit (optional)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a bowl, whisk together yogurt, coconut milk, chickpea flour, turmeric powder, red chili powder, coriander powder, and salt until smooth. Set aside.
2. Heat ghee in a pot over medium. Add cumin seeds and let them sizzle for 10 seconds. Add grated lauki and green chili (if using). Sauté for 3–4 minutes until the gourd softens slightly.
3. Reduce heat to low. Slowly pour in the yogurt mixture, stirring constantly to prevent curdling. Simmer uncovered for 15–18 minutes, stirring occasionally, until the curry thickens and the raw chickpea flour taste disappears.
4. Garnish with cilantro and serve warm with rice or roti.

The coconut milk adds a subtle sweetness that balances the tangy yogurt, while the lauki keeps it light yet satisfying.

Tip: For extra depth, toast the chickpea flour in a dry pan for 2 minutes before mixing—it’ll deepen the flavor!

Kuttu Ki Puri with Aloo Ki Sabzi

These crispy buckwheat puris paired with spiced potato curry are a gluten-free delight—perfect for a hearty breakfast or festive fasting meal.

Ingredients:

• For the puri: 1 cup buckwheat flour (kuttu ka atta), 1 medium mashed potato (about ½ cup), ¼ tsp ajwain (carom seeds), ½ tsp salt, 2 tbsp water, ½ cup ghee or oil (for frying)
• For the sabzi: 2 medium potatoes (diced), 1 tbsp ghee, ½ tsp cumin seeds, 1 green chili (minced), ½ tsp turmeric, ½ tsp coriander powder, ½ tsp salt, ¼ cup chopped cilantro

Instructions:

1. Make the puri dough: Mix buckwheat flour, mashed potato, ajwain, and ½ tsp salt. Add 2 tbsp water, kneading into a stiff dough. Cover and rest 10 minutes.
2. Fry the puris: Roll dough into 6 small balls, flatten into 3-inch circles. Heat ghee/oil to 350°F in a skillet. Fry puris one at a time for 30 seconds per side until puffed and golden. Drain on paper towels.
3. Cook the sabzi: Heat 1 tbsp ghee in a pan. Add ½ tsp cumin seeds and green chili; sizzle 10 seconds. Stir in potatoes, ½ tsp turmeric, ½ tsp coriander powder, and ½ tsp salt. Cook covered on medium-low for 15 minutes, stirring occasionally, until tender. Garnish with cilantro.

The earthy buckwheat puris crackle with each bite, while the fluffy potatoes soak up the warm spices—a combo that’s simple but deeply satisfying.

Tip: Keep puri dough covered while rolling to prevent cracking. If it dries out, dab with a wet hand.

Rajgira Paratha with Mint Chutney

These gluten-free, protein-packed flatbreads are a wholesome twist on traditional parathas, paired with a zesty mint chutney that brightens every bite.

Ingredients:

• For the paratha: 1 cup rajgira (amaranth) flour, 1 medium potato (boiled and mashed), 1 small green chili (finely chopped), 1 tbsp fresh cilantro (chopped), 1 tsp cumin powder, 1/2 tsp salt, 2 tbsp ghee (divided), 1/4 cup water (or as needed)
• For the chutney: 1 cup fresh mint leaves, 1/2 cup fresh cilantro, 1 small garlic clove, 1 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp sugar, 1 tbsp water

Instructions:

1. Make the dough: In a bowl, mix rajgira flour, mashed potato, green chili, cilantro, cumin powder, and 1/2 tsp salt. Add water gradually to form a soft dough (it’ll be sticky). Divide into 4 equal balls.
2. Cook the parathas: Heat 1/2 tbsp ghee in a skillet over medium heat. Flatten a dough ball between greased palms, then cook for 2–3 minutes per side, pressing gently, until golden spots form. Repeat with remaining dough, adding ghee as needed.
3. Blend the chutney: Pulse mint, cilantro, garlic, lemon juice, 1/2 tsp salt, sugar, and 1 tbsp water in a blender until smooth.

The nutty, earthy parathas pair perfectly with the chutney’s fresh kick—no yogurt required for balance! Tip: For extra crispness, cook parathas on a cast-iron skillet.

Sabudana Khichdi with Peanuts

This comforting, gluten-free dish is a fasting staple in India, but its light, fluffy texture and nutty crunch make it a satisfying meal any day!

Ingredients:

• 1 cup sabudana (tapioca pearls), soaked for 4 hours and drained
• 2 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• 1 green chili, finely chopped (optional)
• 1 medium potato, peeled and diced into ½-inch cubes
• ¼ cup roasted peanuts, roughly crushed
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp lemon juice
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Heat ghee in a nonstick pan over medium heat. Add cumin seeds and let them sizzle for 10 seconds.
2. Stir in green chili (if using) and potato. Cook for 5–6 minutes, stirring occasionally, until potatoes are tender.
3. Add drained sabudana, sugar, and salt. Gently mix everything and cook for 3–4 minutes until the pearls turn translucent.
4. Fold in peanuts, lemon juice, and cilantro. Cook for another minute, then remove from heat.

The magic here? The sabudana pearls stay separate and pillowy—never gummy—while the peanuts add a toasty contrast. Serve warm with yogurt!

Tip: Test if sabudana is soaked properly by pressing a pearl between your fingers—it should mash easily.

Singhare Ka Halwa with Cardamom

This Singhare Ka Halwa is a fragrant, nutty Indian dessert made with water chestnut flour and cardamom—perfect for a cozy treat that feels both exotic and comforting.

• 1 cup water chestnut flour (singhare ka atta)
• 1/2 cup ghee (clarified butter)
• 1 cup granulated sugar
• 2 cups whole milk
• 1/2 tsp ground cardamom
• 2 tbsp slivered almonds (for garnish)

1. Heat ghee in a heavy-bottomed pan over medium-low heat. Add the water chestnut flour and toast, stirring constantly, for 8–10 minutes until golden and nutty.
2. Slowly pour in the milk, whisking to avoid lumps. Cook for 5 minutes, stirring frequently, until thickened.
3. Add the sugar and cardamom, stirring until fully dissolved. Simmer for another 5 minutes until the halwa pulls away from the pan.
4. Garnish with slivered almonds and serve warm.

The magic of this halwa is in its delicate texture—somewhere between pudding and fudge—with the floral warmth of cardamom shining through.

Tip: For extra richness, swap half the milk with condensed milk and reduce the sugar to 3/4 cup.

Aloo Jeera with Fresh Coriander

Aloo Jeera is a simple yet flavorful Indian potato dish that comes together in under 30 minutes—perfect for busy weeknights when you crave something warm and aromatic.

• 2 medium russet potatoes, peeled and diced into ½-inch cubes
• 2 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• ½ tsp red chili powder
• 1 tsp salt
• 1 tbsp fresh lemon juice
• ¼ cup chopped fresh coriander (cilantro)

1. Heat 2 tbsp ghee or oil in a large skillet over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
2. Add the diced potatoes, stirring to coat in the ghee and cumin. Cook for 10 minutes, stirring occasionally, until the potatoes start to soften.
3. Sprinkle in ½ tsp turmeric powder, ½ tsp red chili powder, and 1 tsp salt. Stir well and cook for another 8–10 minutes, pressing gently with a spatula to crisp the edges.
4. Remove from heat and drizzle with 1 tbsp fresh lemon juice. Toss with ¼ cup chopped fresh coriander.

The magic here is in the contrast—tender potatoes with crispy golden bits, brightened by the citrusy tang of lemon and fresh coriander.

Tip: For extra texture, leave the potato skins on and dice them smaller (¼-inch) for quicker cooking.

Farali Dhokla with Green Chili

This light, fluffy dhokla is a perfect gluten-free snack with a spicy kick from fresh green chilies—ideal for fasting days or anytime you crave something savory and steamed.

Ingredients:

• 1 cup buckwheat flour (farali atta)
• 1/4 cup yogurt
• 1/2 cup water
• 1 tbsp grated ginger
• 2 finely chopped green chilies
• 1 tsp lemon juice
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tbsp oil (for greasing)
• 1 tbsp chopped cilantro (for garnish)

Instructions:

1. In a bowl, whisk together buckwheat flour, yogurt, water, grated ginger, green chilies, lemon juice, sugar, and salt until smooth. Let the batter rest for 10 minutes.
2. Grease a steaming tray or dhokla plate with oil. Just before steaming, stir baking soda into the batter—it will foam slightly.
3. Pour the batter into the tray and steam over medium-high heat for 15 minutes, or until a toothpick inserted comes out clean.
4. Let cool for 2 minutes, then slice into squares. Garnish with cilantro and serve warm.

The magic here is in the airy texture—thanks to the baking soda—and the bright heat from fresh chilies that cuts through the earthy buckwheat.

Tip: For extra flavor, drizzle with tempered mustard seeds and curry leaves after steaming!

Samak Rice Pulao with Mixed Vegetables

This fragrant, veggie-packed pulao is a one-pot wonder—fluffy samak rice soaks up warm spices and sweet pops of carrot and peas for a dish that’s as comforting as it is vibrant.

Ingredients:

• 1 cup samak rice (barnyard millet), rinsed
• 2 tbsp ghee (or neutral oil)
• 1 small yellow onion, finely diced
• 1 medium carrot, diced
• 1/2 cup frozen peas
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/2 tsp salt
• 2 cups water or vegetable broth
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Heat ghee in a deep skillet over medium. Add cumin seeds and sizzle for 10 seconds until fragrant. Stir in onion and cook for 3 minutes until soft.
2. Add carrot, turmeric, garam masala, and salt. Cook for 2 minutes, stirring to coat the veggies in spices.
3. Mix in samak rice and toast for 1 minute. Pour in water and peas, then bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes (no peeking!).
4. Turn off heat and let sit, covered, for 5 minutes. Fluff with a fork and garnish with cilantro.

The magic here? Samak rice stays delightfully separate and nutty—no mush!—while the spices meld into every bite.

Tip: For extra richness, toast a cinnamon stick and 2 cloves with the cumin seeds, then remove before serving.

Arbi Tikki with Tamarind Chutney

These crispy, spiced Arbi Tikki (taro root patties) are a delightful Indian-inspired snack, especially when paired with tangy tamarind chutney for a sweet-savory punch.

• 1 lb taro root (arbi), boiled and peeled
• 1/4 cup finely chopped red onion
• 1 tbsp grated ginger
• 1 tsp cumin powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• 1/2 tsp salt
• 2 tbsp chopped cilantro
• 2 tbsp cornstarch
• 3 tbsp neutral oil (like avocado or sunflower)
• 1/4 cup tamarind chutney (store-bought or homemade)

1. Mash the boiled taro root in a bowl until mostly smooth (small lumps are okay). Stir in the red onion, ginger, cumin powder, red chili powder, garam masala, salt, cilantro, and cornstarch until fully combined.
2. Divide the mixture into 8 equal portions and shape into 1/2-inch-thick patties.
3. Heat oil in a nonstick skillet over medium heat. Cook the patties in batches for 3–4 minutes per side, pressing lightly with a spatula, until deeply golden and crisp.
4. Serve hot with tamarind chutney drizzled on top or for dipping.

The contrast between the earthy, crispy tikki and the bright, sticky-sweet chutney is downright addictive—perfect for a snacky weekend treat.

Tip: For extra crunch, coat the shaped patties lightly in breadcrumbs before frying.

Paneer Curry with Coconut and Cashew

This rich, fragrant curry balances tender paneer with a velvety coconut-cashew sauce—perfect for weeknights when you crave something indulgent but fuss-free.

Ingredients

• 14 oz paneer, cubed
• 1 tbsp coconut oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp red chili flakes
• 1 (14 oz) can diced tomatoes
• 1/2 cup raw cashews, soaked in hot water for 15 mins
• 1 cup coconut milk
• 1 tsp salt
• 1 tbsp lemon juice
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat 1 tbsp coconut oil in a deep skillet over medium. Add onion and sauté for 5 minutes until soft. Stir in garlic, ginger, 1 tsp turmeric, 1 tsp cumin, 1 tsp garam masala, and 1/2 tsp chili flakes; cook for 1 minute until fragrant.
2. Add diced tomatoes and simmer for 5 minutes, stirring occasionally. Meanwhile, blend soaked cashews with 1 cup coconut milk until smooth.
3. Pour the cashew mixture into the skillet along with 1 tsp salt. Simmer for 8–10 minutes until slightly thickened. Gently fold in paneer and cook for 3 more minutes to warm through. Off heat, stir in 1 tbsp lemon juice.
4. Garnish with cilantro and serve warm with rice or naan.

The magic here? Soaking the cashews ensures a luxuriously creamy sauce—no heavy cream needed!

Tip: For extra depth, lightly pan-fry the paneer cubes before adding them to the curry.

Raw Banana Kofta in Tomato Gravy

These crispy, spiced banana koftas swimming in a tangy tomato gravy are a vegan twist on a classic—perfect for impressing guests or treating yourself to something special.

Ingredients:

• 2 large raw bananas (green plantains), peeled and grated
• 1 small yellow onion, finely chopped (divided)
• 1/4 cup chickpea flour
• 1 tsp ground cumin (divided)
• 1/2 tsp turmeric powder (divided)
• 1/2 tsp red chili powder (divided)
• 1 tsp garam masala (divided)
• 3 tbsp + 1/4 cup neutral oil (like avocado or vegetable)
• 4 medium tomatoes, puréed
• 1 tsp grated ginger
• 2 garlic cloves, minced
• 1/2 tsp sugar
• 1/2 cup water
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Make the koftas: Mix grated bananas, half the chopped onion, chickpea flour, 1/2 tsp cumin, 1/4 tsp turmeric, 1/4 tsp chili powder, 1/2 tsp garam masala, and salt. Shape into 12 small balls. Heat 3 tbsp oil in a pan over medium. Fry koftas for 3–4 minutes per side until golden. Drain on paper towels.
2. Prepare the gravy: Heat 1/4 cup oil in the same pan. Sauté remaining onion for 2 minutes. Add ginger, garlic, and remaining spices (1/2 tsp cumin, 1/4 tsp turmeric, 1/4 tsp chili powder, 1/2 tsp garam masala). Cook for 1 minute until fragrant.
3. Stir in tomato purée, sugar, and salt. Simmer for 8–10 minutes until thickened. Add water and cook for 2 more minutes.
4. Gently add koftas to the gravy. Simmer for 3 minutes (don’t stir too much—they’re delicate!). Garnish with cilantro.

The magic here? The koftas stay crisp outside while soaking up the rich gravy—a textural dream! Tip: For extra tang, add a splash of lemon juice to the gravy just before serving.

Pumpkin Soup with Ginger and Cumin

This velvety soup balances sweet pumpkin with warm ginger and earthy cumin for a cozy bowl that feels like a hug in every spoonful.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground cumin
• 4 cups pumpkin puree (not pie filling)
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream (plus extra for drizzling)

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in 3 cloves minced garlic, 1 tbsp ginger, and 1 tsp cumin; cook for 1 minute until fragrant.
2. Add pumpkin puree, vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, then reduce heat and cook uncovered for 20 minutes, stirring occasionally.
3. Carefully blend the soup until smooth using an immersion blender (or transfer in batches to a countertop blender). Stir in 1/2 cup heavy cream and warm through for 2 minutes.

The ginger’s subtle kick cuts through the richness, while the cumin adds depth without overpowering—perfect for when you want something comforting but not heavy.

Tip: For extra flair, swirl reserved cream on top and sprinkle with toasted pumpkin seeds.

Farali Vada with Coconut Chutney

These crispy, spiced potato patties are a fasting-friendly snack that’s so flavorful, you won’t miss the grains—especially when paired with creamy coconut chutney.

Ingredients

• 2 large russet potatoes, boiled and peeled
• 1/4 cup roasted peanuts, finely crushed
• 2 tbsp chopped cilantro
• 1 tsp grated ginger
• 1 green chili, minced (optional)
• 1/2 tsp cumin seeds
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/4 cup tapioca flour (or arrowroot flour)
• Oil for frying (about 2 cups)

For Coconut Chutney:

• 1/2 cup grated fresh coconut
• 1/4 cup plain yogurt
• 1 green chili
• 1/2 tsp cumin seeds
• 1/4 tsp salt
• 1 tbsp water (as needed)

Instructions

1. Make the chutney: Blend all chutney ingredients until smooth, adding water as needed. Chill until serving.
2. Prep the vada: Mash the potatoes in a bowl. Add peanuts, cilantro, ginger, green chili (if using), cumin seeds, sugar, and salt. Mix well.
3. Shape & coat: Divide the mix into 8 portions, roll into balls, then flatten slightly. Dust each with tapioca flour.
4. Fry: Heat oil in a deep pan to 350°F. Fry vadas in batches for 3–4 minutes per side until golden and crisp. Drain on paper towels.

The contrast of the crispy, peanut-studded vada with the cool, tangy chutney is downright addictive—perfect for a light lunch or savory snack.

Tip: For extra crunch, press a few extra crushed peanuts onto the vadas before frying.

Sweet Coconut Ladoo with Jaggery

These bite-sized coconut ladoos are a melt-in-your-mouth treat, sweetened with earthy jaggery and infused with warm cardamom—perfect for festive gatherings or a cozy dessert!

Ingredients:

• 2 cups finely grated fresh or unsweetened dried coconut (plus extra for rolling)
• 1 cup grated jaggery (or ¾ cup packed dark brown sugar as a substitute)
• ¼ cup water
• ½ teaspoon ground cardamom
• 1 tablespoon ghee or coconut oil

Instructions:

1. In a heavy-bottomed pan, melt the ghee over medium heat. Add the grated coconut and toast for 3–4 minutes, stirring constantly, until fragrant.
2. Add the jaggery and water, stirring until the jaggery dissolves completely. Cook for 5–7 minutes, stirring frequently, until the mixture thickens and pulls away from the pan.
3. Mix in the cardamom, then remove from heat. Let cool slightly until safe to handle.
4. With lightly greased hands, roll tablespoon-sized portions into balls. Roll each ladoo in reserved grated coconut for a textured finish.

The magic here? Jaggery’s caramel-like depth balances the coconut’s sweetness, while cardamom adds a floral note—no baking required!

Tip: For softer ladoos, reduce cooking time by 1–2 minutes; for firmer ones, cook a tad longer.

Masala Bhindi with Minimal Spices

If you love okra but want a lighter take on the classic Indian stir-fry, this simplified masala bhindi lets the veggie shine with just a handful of warm spices.

Ingredients:

• 1 lb fresh okra, trimmed and sliced into ½-inch pieces
• 2 tbsp neutral oil (like avocado or grapeseed)
• 1 small yellow onion, finely diced
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp salt
• 1 tbsp lemon juice
• 2 tbsp chopped cilantro (optional garnish)

Instructions:

1. Heat oil in a large skillet over medium-high. Add cumin seeds and let sizzle for 10 seconds until fragrant.
2. Add onion and cook for 3–4 minutes, stirring often, until softened.
3. Stir in turmeric, coriander, and salt, then immediately add okra. Toss to coat evenly.
4. Cook undisturbed for 4 minutes to lightly char the okra, then stir and cook another 4–5 minutes until tender but still slightly crisp.
5. Remove from heat, drizzle with lemon juice, and garnish with cilantro if using.

The trick here? Letting the okra sear briefly before stirring ensures it stays crisp instead of turning sticky. A squeeze of lemon at the end brightens everything up!

Tip: For extra smokiness, char whole okra over a gas flame for 1–2 minutes before slicing.

Tapioca Pudding with Almonds

This creamy, comforting pudding is studded with toasted almonds for a delightful crunch—perfect for cozy nights in.

Ingredients:

• 1/2 cup small pearl tapioca (not instant)
• 3 cups whole milk
• 1/4 tsp salt
• 1/3 cup granulated sugar
• 1 large egg, lightly beaten
• 1 tsp vanilla extract
• 1/4 cup sliced almonds, toasted

Instructions:

1. Soak tapioca in 1 cup water for 30 minutes, then drain.
2. In a medium saucepan, combine soaked tapioca, milk, and salt. Bring to a gentle simmer over medium-low heat, stirring often to prevent sticking (about 15 minutes).
3. Whisk in sugar and cook for 5 more minutes, until tapioca is nearly translucent.
4. Slowly pour 1/2 cup of the hot mixture into the beaten egg while whisking, then stir the tempered egg back into the saucepan. Cook for 2 minutes, stirring constantly, until thickened.
5. Remove from heat and stir in vanilla. Let cool slightly before serving warm, or chill for 2 hours if preferred.
6. Sprinkle toasted almonds over each serving.

The magic here? The tapioca’s delicate chew paired with the almonds’ nutty crunch—simple but unforgettable.

Tip: For extra richness, swap 1 cup of milk for coconut milk.

Spinach Soup with Garlic and Black Pepper

This velvety spinach soup is a hug in a bowl—garlicky, peppery, and ready in under 30 minutes for those cozy weeknights.

Ingredients:

• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 small yellow onion, diced
• 4 cups fresh spinach (packed)
• 3 cups low-sodium vegetable broth
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp lemon juice

Instructions:

1. Heat 2 tbsp olive oil in a pot over medium heat. Add 4 garlic cloves and diced onion; sauté for 3 minutes until fragrant and translucent.
2. Add spinach and cook for 2 minutes, stirring, until wilted. Pour in 3 cups vegetable broth and bring to a simmer for 10 minutes.
3. Carefully blend the soup until smooth (immersion blender or countertop blender). Stir in 1/2 cup heavy cream, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice. Simmer for 2 more minutes.

The lemon’s brightness cuts through the richness, making this soup feel light yet indulgent—perfect with crusty bread for dipping.

Tip: For extra depth, toast the black pepper in a dry pan for 30 seconds before grinding.

Conclusion

With these 18 flavorful Paryushan recipes, fasting doesn’t mean sacrificing taste! Whether you’re observing the spiritual season or simply exploring wholesome meals, these dishes are sure to delight. Give them a try, share your favorites in the comments, and don’t forget to pin this roundup for later. Happy cooking—and may your meals be as nourishing to the soul as they are to the body!