Gundruk Ko Jhol
गुन्द्रुकको झोल (GOON-drook ko JHOL)
Fermented Greens Soup
A tangy broth made from gundruk (fermented dried greens) simmered with tomatoes, green chilies, and Nepali spices. This umami-rich soup is a staple side dish served alongside dal bhat across Nepal.
Nutrition & Info
Equipment Needed
Instructions
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1
Soak gundruk in water for fifteen minutes to soften. Squeeze out excess water.
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2
Heat mustard oil in a pot and add cumin seeds. Let them splutter.
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3
Add chopped tomatoes and green chilies. Cook until tomatoes soften, about three minutes.
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4
Add gundruk and turmeric, stir for two minutes.
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5
Pour in water, bring to a boil, then simmer for fifteen minutes. Season with salt and serve as a side soup with rice and dal.
Did You Know?
Gundruk is one of the world's oldest fermented vegetable products, and Nepal produces an estimated 2000 tons of it annually, making it the country's most consumed fermented food after yogurt.
Chef's Notes
Equipment Tips
- small pot
- strainer
The Story Behind Gundruk Ko Jhol
Gundruk ko jhol is an everyday soup that showcases Nepal's mastery of vegetable fermentation. Gundruk is made by wilting leafy greens (mustard leaves, radish leaves, or cauliflower leaves), packing them tightly in earthen pots, and allowing lactic acid fermentation to occur over one to two weeks. This preservation method allowed hill communities to store vegetables through the lean winter months. The resulting tangy, umami-rich product is then used to make jhol (broth), which adds depth and nutrition to the daily dal bhat meal.
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