Ingredients with Measurements:
- 1 cup of gundruk (dried and fermented leafy vegetable)
- 1 cup of cornmeal
- 3 cups of water
- 1 tablespoon of oil
- 1 teaspoon of cumin seeds
- 1 teaspoon of turmeric powder
- Salt to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the gundruk in cold water and soak it for 10 minutes.
2. Drain the water and chop the gundruk into small pieces.
3. In a pot, bring 3 cups of water to a boil.
4. Add the chopped gundruk and cook for 10-15 minutes until it becomes soft.
5. In a separate pan, heat the oil and add cumin seeds.
6. Once the cumin seeds start to splutter, add turmeric powder and stir.
7. Add the cooked gundruk to the pan and mix well.
8. Add the cornmeal and salt to taste.
9. Mix well and cook for 5-7 minutes until the mixture thickens and forms a dough-like consistency.
10. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 3g
- Carbohydrates: 20g
- Protein: 5g
Substitutions for ingredients:
- Cornmeal can be substituted with rice flour or wheat flour.
- Cumin seeds can be substituted with mustard seeds.
Variations:
- Add chopped onions and tomatoes for a more flavorful dish.
- Add green chilies for a spicy kick.
- Add grated cheese for a cheesy twist.
Tips and tricks:
- Soak the gundruk in cold water before cooking to remove any dirt or impurities.
- Use a non-stick pan to prevent the mixture from sticking to the bottom.
- Adjust the amount of water and cornmeal to get the desired consistency.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on a stovetop with a little bit of water to prevent it from drying out.
Presentation ideas:
- Serve in a bowl with a dollop of ghee on top.
Garnishes:
- Chopped cilantro or green onions.
Pairings:
- Serve with a side of pickle or yogurt.
Suggested side dishes:
- Aloo Tama Bodi (Potato, Bamboo Shoot, and Black-Eyed Peas Curry)
Troubleshooting advice:
- If the mixture is too dry, add more water.
- If the mixture is too wet, add more cornmeal.
Food safety advice:
- Make sure to wash the gundruk thoroughly before cooking.
Food history:
- Gundruk Dhido is a traditional Nepali dish that has been enjoyed for generations.
Flavor profiles:
- The dish has a tangy and slightly sour flavor from the gundruk, which is balanced by the cornmeal and spices.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Nepalese