Name: Gundruk ko Jhol
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Nepali
Ingredients: 80 g gundruk (fermented dried leafy greens) (loosely packed); 500 ml warm water (for soaking the gundruk); 2 tbsp mustard oil; 1 tsp jimbu (dried Himalayan chive); 1 tsp cumin seeds; 3 clove garlic (chopped); 2 piece tomato (chopped); 200 g potato (cubed); 30 g soybean (boiled, optional); salt (to taste)

Method

Soak the gundruk

Cover the dried gundruk with warm water and soak until it softens.

Save the soaking water — its sourness is part of the soup.

15 min

Temper the aromatics

Heat the mustard oil in a pot, add the jimbu, cumin seeds and garlic, and fry until fragrant.

1 min

Add tomato

Stir in the chopped tomatoes and cook until they soften and break down into the oil.

5 min

Add gundruk and potato

Drain the softened gundruk, add it to the pot along with the potato and soybean, and pour in the reserved soaking liquid plus enough water to cover.

1 min

Simmer the soup

Bring to a boil, then simmer until the potato is soft and the broth has turned pleasantly sour.

Taste as it simmers — good gundruk should make the broth tangy without any extra lemon.

20 min

Season and serve

Add salt to taste and serve hot in bowls, ideally with a side of plain rice.

Gundruk ko Jhol

Ingredients

Method

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