Gundruk Kho Jhol (Nepali Fermented Leafy Greens Soup)
A beloved traditional soup from Nepal — made with gundruk, which is leafy greens that have been naturally fermented until rich and tangy! Simmered with ripe tomatoes, aromatic spices, and a light sesame-seed paste for depth, this soup delivers a wonderfully unique, earthy, and refreshingly sour flavour that warms you from the inside! 🍲✨ Naturally plant-based, dairy-free, and egg-free — just as traditionally prepared! A comforting, nourishing staple enjoyed across Nepal! 💚
Shared by jessy
Time
45 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Main Ingredients;
- 1 cup dried gundruk (fermented leafy greens — mustard, radish, or cauliflower greens)
- 1 medium onion, finely chopped.. 2 medium tomatoes, chopped
- 1 tbsp fresh ginger, grated.. 2–3 cloves garlic, minced
- 1 tbsp sesame seeds, lightly toasted and ground into a coarse paste
- 1 tsp cumin powder.. ½ tsp turmeric powder
- ½ tsp chilli powder (adjust to taste).. 1 tsp coriander powder
- 2 tbsp oil (mustard oil is traditional for best flavour)
- 4–5 cups water or vegetable stock..
- Salt, to taste
- #For Garnish;
- Fresh coriander leaves, chopped
- A pinch of toasted sesame seeds
- Green chilli (optional, thinly sliced)
👩🍳 Instructions
- 1
Prepare the gundruk: Rinse the dried gundruk gently under cool water to remove any dust — do NOT soak it, as it will lose its signature tangy flavour. Squeeze out excess water and set aside.
- 2
Sauté the aromatics: Heat the oil in a soup pot over medium heat. Add the chopped onion and sauté for 5–7 minutes until soft and translucent. Add the grated ginger and minced garlic, and cook for another 1–2 minutes until fragrant — do not let the garlic brown too much.
- 3
Cook the tomatoes & spices: Add the chopped tomatoes, turmeric, cumin, coriander, and chilli powder. Stir well and cook for 5–7 minutes until the tomatoes soften completely and break down into a thick, rich sauce. Stir in the ground sesame paste and cook for another minute to release its nutty aroma.
- 4
Simmer the soup: Add the rinsed gundruk to the pot and stir to coat it thoroughly with the tomato-spice mixture. Pour in the water or vegetable stock, add salt to taste, and bring to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15–20 minutes — allowing the flavours to meld and the gundruk to soften while retaining its pleasant tang.
- 5
Adjust & serve: Taste and adjust salt or seasoning as needed. The soup should be moderately thick but still brothy, with a bright, tangy flavour. Ladle into bowls, garnish generously with fresh coriander leaves, a sprinkle of toasted sesame seeds, and fresh green chilli if you like it spicy. Serve hot — traditionally enjoyed with steamed rice or flatbread! 🍚✨