Nepali
Gundruk ko Jhol
A thin, tangy Nepali soup made with fermented leafy greens, mustard oil, tomato, potato, and roasted bhatmas. It is warming and earthy, traditionally served with hot bhat and a little achar on the side.
Watch it madeYummy Food World · 5:15
Ingredients
- Dried gundruk1/2 cup
- Bhatmas, whole soybeans2 tbsp
- Mustard oil1 1/2 tbsp
- Fenugreek seeds1/4 tsp
- Dried red chili1
- Onion, finely sliced1 small
- Garlic, minced3 cloves
- Ginger, minced1 tsp
- Green chili, slit1
- Tomato, chopped1 medium
- Potato, peeled and cut into small wedges1 small
- Turmeric powder1/4 tsp
- Cumin powder1/2 tsp
- Coriander powder1/2 tsp
- Saltto taste
- Water3 cups
- Fresh coriander, chopped1 tbsp
Method
- Rinse the dried gundruk briefly to remove grit, then soak it in warm water for 10 minutes until softened.
- Squeeze the gundruk lightly, chop it roughly, and keep the soaking water aside if it is not sandy.
- Dry-roast the bhatmas in a small pan over medium heat until lightly cracked and nutty, then crush them gently with a mortar or the back of a spoon.
- Heat the mustard oil in a small pot until it just begins to smoke, then lower the heat.
- Add the fenugreek seeds and dried red chili, and fry until the seeds turn dark brown but not burnt.
- Add the onion and cook until golden at the edges.
- Stir in the garlic, ginger, and green chili, and fry for about 30 seconds.
- Add the tomato, turmeric, cumin, coriander, and salt, then cook until the tomato softens and the oil separates slightly.
- Add the potato wedges and stir for 2 minutes to coat them in the masala.
- Add the chopped gundruk and roasted bhatmas, then fry for 2 minutes so the fermented greens take on the tempered oil.
- Pour in the water along with the reserved soaking water if using, and bring the soup to a boil.
- Reduce the heat and simmer for 18 to 20 minutes, until the potato is tender and the jhol is tangy and aromatic.
- Taste and adjust the salt, then finish with chopped fresh coriander.
- Serve hot in bowls with steamed rice.
Common questions
Can I substitute dried gundruk if I can’t find it?
Closest substitutes are sauerkraut, kimchi, or dried mustard greens, but the flavor will differ. Use less salt and rinse well. Add a little tamarind or lime if you want the same tangy edge.
How long should I cook the jhol after adding the gundruk and bhatmas?
Simmer just until the potato is tender and the flavors come together, usually 10–15 minutes. Overcooking can make the gundruk too soft and dull the sour, savory taste. Add water gradually to keep it brothy.
What are the most common mistakes when making Gundruk ko Jhol?
Burning the fenugreek seeds, using too much mustard oil, or over-soaking the gundruk are common mistakes. Also avoid sandy gundruk by rinsing well and discarding gritty soaking water if needed.
How should I store leftovers, and how long do they keep?
Cool the jhol quickly, then refrigerate in a sealed container for up to 3 days. The flavor often improves overnight. Reheat gently with a splash of water; avoid boiling hard, which can make the potato break down.
What should I serve with Gundruk ko Jhol?
Serve it hot with steamed rice for the classic meal. It also works with dhido, roti, or chiura. A side of achar, fried egg, or plain yogurt balances the sour, smoky, and savory flavors well.