Gundruk Jhol

Ingredients

• 50 g Gundruk
• 2 pcs Tomato
• 1 pcs Onion
• 4 pcs Garlic
• 20 g Ginger
• 1 pcs Green Chili
• 2 tbsp Mustard Oil
• 0.5 tsp Fenugreek Seeds
• 0.5 tsp Turmeric
• 1.75 tsp Salt
• 750 ml Water
• 15 g Cilantro
• 1 pcs Lime
• 0.5 tsp Timur

Method

1. Finely dice {onion}, dice {tomato}, slice {garlic} and {green_chili}, mince {ginger}, and roughly chop {cilantro} so the soup cooks evenly and quickly.
2. Rinse {gundruk} well, then soak it in warm {water} until softened and fully loosened; this wakes up the fermented greens and removes grit.
3. Heat {mustard_oil} in a medium pot over medium-high heat until shimmering, add {fenugreek_seeds}, and cook until deep brown and nutty, just short of burnt, so the bitterness stays pleasant.
4. Add {onion} to the pot with a pinch of {salt} and sauté over medium heat until softened and lightly golden. Add {garlic}, {ginger}, and {green_chili}, then cook until fragrant. Stir in {turmeric} and bloom briefly, then add {tomato} and cook until jammy and the oil starts to separate.
5. Add the soaked {gundruk} with its {water} to the pot, bring to a gentle boil over medium heat, then reduce to a steady simmer. Season with more {salt} and cook until the broth turns savory, tangy, and fully infused.
6. Crush {timur} into the soup and simmer briefly to release its citrusy aroma, then turn off the heat. Stir in {cilantro} and squeeze in {lime} for a bright finish that lifts the fermented depth.