Gundruk ko jhol is a Nepali soup that turns fermented leafy greens into a bright, nourishing bowl with lentils, tomato, and warm spices.
Bloom the spices, simmer the lentils until tender, then add the fermented greens near the end so their tangy character stays distinct.
Rinse very salty dried gundruk briefly, but do not soak it for too long or the soup will lose its characteristic sourness.
Serving Suggestions
Serve the soup hot with steamed rice and a little extra sliced chili or cilantro if desired.
Recipe Notes
The soup thickens as it rests and keeps refrigerated for up to 3 days; loosen it with water while reheating.
Nepalese Gundruk Ko Jhol
A tangy Nepali fermented-greens soup with lentils, tomato, ginger, garlic, and rice.
Ingredients
Equipment
Method
Start the lentils and greens:
- Place the lentils and water in a medium pot. Bring to a simmer and cook for 15 minutes until the lentils are beginning to soften.
- Add the rinsed gundruk and continue simmering while you prepare the aromatics.
Make the soup:
- Heat the mustard oil in a skillet. Add the onion, garlic, and ginger and cook for 4 minutes until softened.
- Add the tomatoes, cumin, and turmeric and cook for 5 minutes until the tomatoes break down.
- Scrape the tomato mixture into the lentil pot. Add the salt and green chili and simmer for 15 minutes until the lentils are tender and the soup is lightly thickened.
Cook the rice and serve:
- Place the rice and water in a saucepan. Bring to a boil, cover, reduce the heat, and cook for 15 minutes. Rest covered for 10 minutes, then fluff.
- Taste the soup and adjust the salt. Serve hot with the steamed rice.
Nutrition
Notes
- Gundruk varies in saltiness, so taste before adding all the salt.
- Mustard oil gives the soup its characteristic aroma, but a neutral oil works in a pinch.
