Gundruk ko Jhol

Gundruk ko Jhol

Gundruk ko Jhol

Veg Vegan

Fermented leafy green soup — gundruk (wilted, fermented mustard or radish leaves, sun-dried until pungent) rehydrated and simmered in a broth with tomato, potato, and onion, finished with a tempering of mustard seeds and fresh green chilli in oil. The gundruk adds an intensely sour, umami-rich depth to the soup; the fermentation concentrates both the bitterness of the greens and an acidic tang that no fresh leaf can replicate. A traditional preservation food of the Nepali highlands — greens fermented in autumn sustain the household through the winter months when fresh vegetables are unavailable above 2000 metres. The most home-cooked, everyday soup of Sikkimese households.

Cuisines

Sikkimese Arunachali

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

1 cup gundruk
1 medium potato
1 medium tomato
1 tablespoon mustard oil
1 teaspoon turmeric powder
1 teaspoon cumin seeds
1 teaspoon red chili powder
— salt to taste
2 cups water
1 tablespoon chopped cilantro

Instructions

  1. 1 Rinse the gundruk under running water to remove any impurities and set aside.
  2. 2 Peel and dice the potato into small cubes.
  3. 3 Chop the tomato finely.
  4. 4 Heat mustard oil in a pan over medium heat.
  5. 5 Add cumin seeds and let them splutter.
  6. 6 Add the diced potatoes and sauté for 3-4 minutes until they start to soften.
  7. 7 Add the chopped tomato and cook until it becomes soft and mushy.
  8. 8 Stir in the turmeric powder, red chili powder, and salt.
  9. 9 Add the rinsed gundruk to the pan and mix well with the spices.
  10. 10 Pour in 2 cups of water and bring the mixture to a boil.
  11. 11 Reduce the heat and let it simmer for about 20 minutes or until the potatoes are fully cooked.
  12. 12 Garnish with chopped cilantro before serving.

Tips

For a smokier flavor, roast the gundruk slightly before rinsing.