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Nepalese gundruk ko jhol fermented greens soup with lentils, tomato, and rice.

Nepalese Gundruk Ko Jhol

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A tangy Nepali fermented-greens soup with lentils, tomato, ginger, garlic, and rice.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Nepalese
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Gundruk soup
  • 1 cup dried gundruk fermented greens rinsed and squeezed dry
  • 0.75 cup red lentils rinsed
  • 2 tbsp mustard oil or neutral oil
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 medium tomatoes chopped
  • 1 tsp ground cumin
  • 0.5 tsp ground turmeric
  • 6 cups water
  • 1 tsp fine salt or to taste
  • 1 whole green chili slit lengthwise
Rice
  • 1.5 cups long-grain white rice rinsed
  • 2.25 cups water

Equipment

  • Medium pot
  • Large saucepan
  • Wooden spoon
  • Fine-mesh strainer
  • Serving bowls

Method
 

Start the lentils and greens:
  1. 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.
  2. Add the rinsed gundruk and continue simmering while you prepare the aromatics.
Make the soup:
  1. Heat the mustard oil in a skillet. Add the onion, garlic, and ginger and cook for 4 minutes until softened.
  2. Add the tomatoes, cumin, and turmeric and cook for 5 minutes until the tomatoes break down.
  3. 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:
  1. 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.
  2. Taste the soup and adjust the salt. Serve hot with the steamed rice.

Nutrition

Calories: 430kcalCarbohydrates: 76gProtein: 16gFat: 9gSaturated Fat: 1gSodium: 560mgFiber: 10gSugar: 6g

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.