Gundruk ko Jhol (Fermented Mustard Green Soup) गुन्द्रुककाे झोल
Gundruk ko Jhol is a truly unique soup from Nepal made from a super food called Gundruk. Gundruk consists of fermented then sun-dried leafy vegetables like mustard greens, radish leaves or cauliflower leaves. This fermentation process is what gives the soup its distinctive sour and savory (umami) taste, making it a standout dish in the Nepali cuisine.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tablespoon Vegetable oil
- 100 gram Gundruk
- 1 Potato (diced into small chunks)
- 1 Onion (medium-sized finely sliced)
- 1 Tomato (medium-sized roughly chopped)
- 5 Garlic cloves (finely sliced)
- 1 Fresh chilli (finely chopped)
- 1/2 teaspoon Coriander powder
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Salt
- Coriander leaves (for garnishing)
- 2 tablespoon Lemon Juice
Instructions
- 1
Gundruk Preparation
- 2
Soaking: Begin by placing Gundruk in a bowl of steaming hot water, letting it soak for a solid 15 minutes. This soaking period is your window to get all other ingredients lined up and ready.
- 3
Handling: Once soaked, ensure the Gundruk has cooled to a touch-friendly temperature. Press firmly to wring out the water, then proceed to chop any large pieces into manageable, bite-size chunks, about 3-5 cm each, for even cooking and texture.
- 4
Sauté the Aromatics
- 5
Start by heating up the oil. Choose a deep skillet or pan and heat the vegetable oil over a medium flame.
- 6
Carefully add the chopped onions, stirring occasionally, until they turn a beautiful golden brown, releasing their sweet, aromatic essence.
- 7
Introduce the garlic slices next, frying until golden and just before they turn brown, to infuse the oil.
- 8
Add the dry spices—turmeric powder, coriander powder—stirring vigorously to prevent them from sticking to the pan and ensuring they release their full spectrum of flavors.
- 9
Cooking the Vegetables
- 10
Add the diced potatoes, giving them a brief fry to initiate softening, ensuring they're well coated with the spiced oil.
- 11
Fold in the pre-soaked Gundruk and the chopped green chilies, mixing thoroughly for 1-2 minutes.
- 12
Fold in the diced tomatoes and salt. You might need to cover the pan with a lid off and on to help the tomatoes break down and soften.
- 13
After the tomato has softened, pour in 1 liter of water (including the liquid remaining from the soaked Gundruk) and bring the mix to a gentle boil. Then, reduce to a simmer, covering the pan, and let it bubble away for about 10 minutes on low to medium heat.
- 14
Add the final touches
- 15
As the final step, squeeze in the juice of a fresh lemon to brighten the flavors, then turn off the heat. Sprinkle freshly chopped coriander leaves over the top, lending a vibrant color and a fresh, herbal note to the soup.