: 10 Healthy, Traditional Soups to Boost Immunity Keep You Warm This Monsoon #IndiaNEWS #Food When I think of comfort foods during a rainy night, the first thing that comes to my mind is a steaming

10 Healthy, Traditional Soups to Boost Immunity Keep You Warm This Monsoon #IndiaNEWS #Food
When I think of comfort foods during a rainy night, the first thing that comes to my mind is a steaming bowl of soup. Few foods can give you such warmth on a chilly night.
More than being a comfort food, soups are healthy and contain all the goodness of a full course meal. They are also an excellent home remedy to help ease the discomforts of flu and cold, especially during monsoons.
So, here’s a list of some of the best traditional hot soups from across India, which could be your comfort food this monsoon.
1. Rasam
One of the most beloved soups of Southern India, there is nothing healthier or more comforting than a bowl of tomato or pepper rasam during a rainy day.
Made with a mix of spices, this traditional South Indian recipe is prepared using tamarind juice as a base. Several other ingredients — turmeric, tomato, chili pepper, pepper, garlic, curry leaves, mustard, coriander — go into the dish, and they’re all beneficial for a series of ailments, such as common cold, flue, soar throat and so on.
Rasam is also considered a perfect home remedy for the flu, as well as ideal for digestion. It comes in many varieties and is usually consumed with steamed rice, but can be had as is.
Heres the recipe:

2. Dal soup
Dal soup
A common accompaniment for rice and chapati, dal is loved by people across the country. The same dish can be made into a soup with a hint of chilli, a few vegetables, and some additional spices.
The soup is protein rich and versatile, and can be made with any type of lentils, or even a mix of a few. You can also add any variety of seasonal vegetables, fresh or dried herbs, or spices to highlight different flavours.
Here’s the recipe:
Ingredients:

Three tablespoons of masoor dal
Three tablespoons of moong dal
Two tablespoons of toor dal
One inch ginger, two cloves of garlic
One chopped tomato
One chopped carrot
¼ teaspoon of turmeric
Half teaspoon of salt
Two cups of water
Half teaspoon pepper powder
One and half cup water
Two tablespoons of coriander

Preparation:

In a bowl, take all three dals together, rinse well, and soak for 30 minutes.
Transfer the soaked dal to a pressure cooker and add the ginger, garlic, turmeric, salt, and two cups of water.
Cover and pressure cook for two whistles on medium flame.
Once the pressure releases, cool completely and then transfer to the blender
Blend it into a smooth paste.
Move the dal paste to a large kadai and add pepper powder and water, adjusting the consistency as required.
Mix well and simmer for five minutes and add the coriander.

3. Mulligatawny soup
Prominent among the Anglo-Indian community, the Mulligatawny soup is rich in flavours and is believed to have origins in Madras during the colonial period.