Gundruk ko Jhol

About This Recipe

Gundruk ko Jhol is a rustic Nepali soup that showcases gundruk — vegetables (usually mustard, radish, or cauliflower leaves) that have been wilted, fermented, and sun-dried, a preservation technique developed for Nepal's long winters when fresh greens are scarce. The soup is deeply sour, earthy, and warming, flavoured with a simple tarka of mustard oil, garlic, and dried chillies. It is often served as a side alongside dal bhat or drunk as a broth before meals to stimulate appetite. Gundruk is recognised by FAO as an important traditional fermented food of the Himalayan region.

Ingredients

Serves 4

• 100 gdried gundruk (fermented greens), soaked 1 hour
• 2 tbspmustard oil
• 1 tspfenugreek seeds
• 2dried red chillies
• 4 clovesgarlic, minced
• 1 mediumonion, sliced
• 1 tspturmeric powder
• 4 cupswater
• 1 tspsalt
• Fresh corianderto garnish

Instructions

1. 1

   Soak and prepare the gundruk

   Rinse gundruk and soak in cold water for 1 hour. Drain, squeeze out excess water, and roughly chop. Reserve the soaking water for extra flavour.

2. 2

   Make the tarka

   Heat mustard oil in a pot until it just begins to smoke — this removes its raw pungency. Add fenugreek seeds and dried chillies; fry 30 seconds. Add onion; cook until golden. Add garlic and turmeric; cook 1 minute.

3. 3

   Simmer the soup

   Add the chopped gundruk and stir to coat in the spices. Pour in 4 cups of water (including the soaking water if desired). Add salt. Bring to a boil, then simmer for 15 minutes until the greens are tender and the broth is tangy.

4. 4

   Serve

   Taste and adjust salt. Garnish with fresh coriander and serve hot alongside rice and dal or as a standalone restorative broth.

Variations

• •

  Sinki ko Jhol: made with fermented radish taproot (sinki) instead of gundruk.

• •

  Add a fried egg on top to make a more substantial meal.

• •

  Stir in a spoonful of plain yoghurt before serving for extra tang and creaminess.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate for up to 3 days. The flavour deepens over time. Reheat gently — do not boil after refrigeration as this can reduce probiotic benefits.

Frequently Asked Questions