Gundruk ko Jhol (गुन्द्रुकको झोल (Gundruk ko jhol))
Overview
Gundruk ko jhol is a sour Nepali soup made with gundruk, dried fermented leafy greens. The gundruk is soaked in warm water, squeezed and chopped. Fenugreek seeds are fried in mustard oil until dark, followed by onion, garlic, ginger, green chilli and turmeric, then chopped tomatoes are cooked down to a sauce. The gundruk goes in with water and simmers for about fifteen minutes, and dry-roasted soybeans are added for crunch. The soup is thin, tangy and slightly smoky, and it is eaten with rice, dhindo or in a full dal bhat meal.
History
Gundruk is made in October and November, when mustard, radish and cauliflower leaves are harvested in large amounts. The leaves are wilted, shredded, packed into earthenware pots to ferment for about a week and then dried in the sun, so they keep through the dry season. Nepal makes an estimated 2,000 tonnes a year, mostly at home, and the soup is one of the most common ways to eat it.
Main ingredients
Gundruk, roasted soybeans, tomatoes, garlic, ginger, mustard oil. The soup is built on sour dark green broth and is usually served hot. Diet: vegan; usually gluten-free.
Explore: Tomato soups · More soups from Nepal
Recipe
Method
- 115 min
Soak the gundruk in warm water for 15 minutes, squeeze it dry and chop it.
- 2
Fry the fenugreek seeds in the mustard oil until dark, then add the onion, garlic, ginger, chillies and turmeric.
- 3
Add the tomatoes and cook until soft.
- 415 min
Add the gundruk and 750 ml water and simmer for 15 minutes.
- 5
Stir in the roasted soybeans, season and serve with coriander.
- ✓
Serve. About 35 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
