🇳🇵 Nepali Cuisine

Gundruk Ko Jhol

Fermented Greens Soup

Prep Time 10 min

Servings 4

Difficulty Easy

Calories 74 kcal

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.

Ingredients

1 cup gundruk (dried fermented greens), soaked and squeezed
2 tomatoes, chopped
2 green chilies, slit
1 teaspoon cumin seeds
1/2 teaspoon turmeric
1 tablespoon mustard oil
3 cups water
Salt to taste

Instructions

1 Soak gundruk in water for fifteen minutes to soften. Squeeze out excess water.
2 Heat mustard oil in a pot and add cumin seeds. Let them splutter.
3 Add chopped tomatoes and green chilies. Cook until tomatoes soften, about three minutes.
4 Add gundruk and turmeric, stir for two minutes.
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.