Gundruk ko Jhol (Nepali Fermented Greens Soup)
Local name: गुन्द्रुकको झोल
In short: A tangy, savory soup of dried fermented leafy greens simmered with tomato, garlic, ginger and cumin, served with dhido or rice. It takes about 40 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 110 kcal
Gundruk is leafy greens, usually mustard or radish leaves, that have been wilted, packed to ferment and then dried in the sun. It tastes sour, earthy and savory, and it keeps for months, which is why it became a winter staple in Nepal's hills. Gundruk ko jhol is the classic way to eat it: a thin tangy soup with tomato, garlic and ginger, served beside dhido or rice. It is simple, cheap and full of flavor.
Instructions
- Soak the dried gundruk in warm water for 10 minutes, then squeeze it out well and chop roughly. Discard the soaking water.
- If using mustard oil, heat it in a pot until it just starts to smoke, then take it off the heat for 30 seconds before returning it to medium heat. Add the cumin, dried chilies and jimbu and cook for 20 seconds.
- Add the onion and cook for 3 minutes. Stir in the garlic and ginger for 1 minute, then add the tomatoes and cook for 4 minutes until soft.
- Stir in the turmeric, chili powder and gundruk and cook for 3 minutes.
- Pour in the water and salt, bring to a simmer and cook for 15 minutes until the gundruk is very soft and the soup is tangy.
- Add the lemon juice, taste and adjust the salt, and serve hot with dhido or rice.
Tips
- Dried gundruk is sold at Nepali and Indian grocery stores. In a pinch, use 150 g (5 oz) of well-drained sauerkraut and add it only for the last 10 minutes. The flavor is different but also tangy.
- For a richer soup, add 3 tablespoons of cooked soybeans or white beans in the last 10 minutes.
Questions and answers
What is gundruk?
Gundruk is fermented and sun-dried leafy greens, such as mustard, radish or cauliflower leaves. It tastes sour and savory and can be stored for months.
Is gundruk soup very sour?
It is pleasantly tangy rather than sharply sour. If it is too sour for you, add a pinch more salt or a little extra water.
How long does gundruk soup keep?
It keeps 3 days in the fridge. The flavor deepens on the second day, so it reheats well.
How long does it take to make Gundruk ko Jhol (Nepali Fermented Greens Soup)?
About 40 min in total: 15 min of preparation and 25 min of cooking.
How many calories are in Gundruk ko Jhol (Nepali Fermented Greens Soup)?
About 110 kcal per serving, with 4 g of protein, 10 g of carbohydrates and 6 g of fat. These values are estimates.
Nutrition per serving
| Calories | 110 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 10 g |
| Fat | 6 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
