Gundruk ko Jhol(Soup) is the most popular dish in Nepal. It is very authentic, healthy and nutritionally best soup which is loved by all communities of Nepal.
Gundruk is a fermented form of green leaves of vegetables like spinach, radish, broad mustard leaves, yellow mustard, spinach, radish, or cauliflower leaves. Leaves are cleaned, washed, and then fermented in an earthen jar or a glass jar for about 2 weeks to 1 month. After a certain period of fermentation, it is taken out of the jar and again sun-dried until it turns crispy. Either it is chopped or cut into small pieces, which are ready for a longer period of storage.
- 1 cup gundruk
- 20 ml of mustard oil
- 2 piece medium potato (grated)
- ½ cup roasted soybean
- 1-inch ginger(chopped or pressed)
- Salt to taste
- A pinch of turmeric powder
- 1 medium chopped onion
- 1 medium chopped tomato
- 1piece chopped green chilli
- Chilli powder(optional, can add as per choice)
- 1piece dry red chilli
- 1 tsp cumin seeds
- A pinch of cumin powder
- A bunch of chopped coriander
- Water as required
Method of preparation
- Soak the gundruk in warm water for 5 minutes and keep aside. So, it helps the gundruk gets soft.
- Roast soybeans for 2-3 mins until they crack open and remove it on the bowl.
- Heat deep cooking pan/pot greased with some mustard oil and crackle cumin seeds & dry red chilli.
- and saute onion, chopped green chilli, ginger for 2minutes with continuous stirring.
- Add grated potato and gundruk & roasted soybeans and cook for 2 minutes. Add turmeric powder, cumin powder & salt as required.
- Add tomato and cook for a while. Then add the water and bring to boil.
- Once it starts boiling, reduce the heat to low medium and cook for 10- 15 minutes.
- Finish the soup with chopped coriander.
- Serve with Roti, Dhido & Rice