🍲 Nepalese Gundruk Soup with Fried Soybeans
A traditional Nepalese soup made with fermented leafy greens and crunchy fried soybeans, offering a unique and tangy flavor profile.
Ingredients
- 100 grams gundruk
- 2 medium potatoes
- 1 medium onion
- 2 medium tomato
- 2 each green chilies
- 3 cloves garlic
- 1 inch piece ginger
- 2 tablespoons mustard oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1000 millilitres water
- 100 grams soybeans
Instructions
- Wash the gundruk thoroughly under running water to remove any impurities.
- Peel and chop the potatoes into small cubes. Dice the onion, tomato, and green chilies. Mince the garlic and ginger.
- In a large pot, heat the mustard oil over medium heat. Add the cumin seeds and let them splutter.
- Add the chopped onion, green chilies, garlic, and ginger to the pot. Sauté until the onion becomes translucent.
- Add the diced tomatoes and cook until they become soft and mushy.
- Add the chopped potatoes, gundruk, turmeric powder, and salt to the pot. Mix well to combine.
- Pour in the water and bring the soup to a boil. Reduce the heat to low, cover, and let it simmer for about 30 minutes or until the potatoes are tender.
- In a separate pan, heat a small amount of oil over medium heat. Add the dried soybeans and fry until they become crispy. Remove from heat and set aside.
- Adjust the seasoning if necessary. Serve hot with steamed rice and a sprinkle of fried soybeans on top.
- Tip: You can adjust the amount of fried soybeans according to your preference for crunchiness.