Entree: Nepal – Thakali Cuisine – गुन्द्रुकको झोल ➤ gundruk ko jhol (Soup of fermented leafy greens in a lightly spiced broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- 8 oz (225 g) dried gundruk, soaked and rinsed until pliable (or 12–14 oz / 340–400 g rehydrated weight)
- 2 tbsp (30 ml) mustard oil or vegetable oil
- 1 medium onion, finely chopped (about 6 oz /170 g)
- 4 cloves garlic, minced (about 0.4 oz / 12 g)
- 1 inch (2.5 cm) piece fresh ginger, minced (about 0.4 oz / 12 g)
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 2 medium potatoes, peeled and cubed (about 12 oz / 340 g)
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) fenugreek seeds, lightly crushed
- 1/2 tsp (1 g) turmeric powder
- 1 tsp (2 g) ground coriander (optional)
- 1 tsp (2 g) chili powder or to taste (or 1–2 dried red chilies, broken)
- 6 cups (1.4 L) water or light vegetable broth
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice or to taste
- 2 tbsp (8 g) fresh cilantro, chopped for garnish
- 1–2 tbsp (15–30 ml) gundruk cooking liquid or a splash of vinegar (optional, to increase tang)

Instructions

1. Soak the dried gundruk in warm water for 20–30 minutes until rehydrated; drain, squeeze out excess water, and roughly chop. Reserve soaking liquid if desired.
2. Heat 2 tbsp (30 ml) mustard oil in a heavy pot over medium heat until shimmering. Add cumin seeds and crushed fenugreek seeds; fry 30 seconds until fragrant but not burned.
3. Add chopped onion and sauté 5–7 minutes until soft and translucent. Stir in garlic and ginger and cook 1–2 minutes.
4. Add chopped tomatoes, turmeric, ground coriander (if using), and chili powder or dried chilies. Cook 4–5 minutes until tomatoes break down and oil separates slightly.
5. Add cubed potatoes, chopped gundruk, 6 cups (1.4 L) water or broth, and 1 tsp (5 g) salt. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender and flavors have melded.
6. Taste and adjust seasoning with more salt, 1 tbsp (15 ml) lemon juice, and a splash of reserved gundruk soaking liquid or vinegar if you prefer more sourness. Simmer 2 minutes more.
7. Ladle gundruk ko jhol into bowls and garnish with chopped cilantro. Serve hot with steamed rice or roti and a side of pickles or achar.