A comforting Himalayan soup of fermented greens and protein-rich soybeans simmered in a spiced broth.
Gundruk Bhatamas ko Jhol (Himali Soup)
Ingredients
- 50 g rayo gundruk fermented leafy greens
- 10 g soybeans
- 1 tbsp salt
- 1 tbsp cumin & coriander powder
- 1 tbsp garlic paste
- 100 g tomatoes chopped
- 100 g onions chopped
- ½ tbsp cooking oil
- 2 dried chillies
- 1 ltr water
- 2 tbsp rice or maize flour
Instructions
- Clean and tear the gundruk, then roast it in a dry pan over medium heat until fragrant. Transfer to a bowl and set aside.
- In the same pan, dry roast the soybeans until lightly browned and aromatic; set aside separately.
- Heat oil in a saucepan over medium heat. Add the dried chillies and chopped onions, frying until the onions turn translucent.
- Stir in the garlic paste and cumin-coriander powder; sauté for about 30 seconds until fragrant.
- Add the chopped tomatoes and cook until they soften and begin to break down.
- Return the roasted gundruk and soybeans to the pan, stirring to combine.
- In a small bowl, whisk the rice or maize flour with a few tbsp of water to make a smooth paste.
- Pour the mixture into the pan along with the remaining water and salt; stir well. Bring to a boil, then reduce the heat.
- Simmer uncovered for 5-7 minutes, stirring occasionally, until the soup thickens slightly. Remove from heat and serve hot.
Notes
Gundruk is a dried, fermented leafy green that lends a distinctive tang; adjust the water or flour to reach your preferred consistency. For a thicker stew, simmer longer or use less water. The soybeans add protein, feel free to substitute other pulses if desired. Serve this nourishing soup on its own or alongside steamed rice for a heartier meal. Gundruk is a dish born from seasonal preservation, fermentation of greens for winter use. It is rich and high in probiotics, protein, and fiber. It is culturally important, and Gundruk is considered to be Nepal’s national food heritage.