Ingredients with Measurements:
- 1 cup Gundruk (dried and fermented leafy vegetable)
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon oil
- Salt to taste
- 4 cups water
- Cilantro leaves for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Rinse the Gundruk in cold water and soak it for 10 minutes.
2. In a pot, heat oil over medium heat.
3. Add cumin seeds and let them splutter.
4. Add chopped onions and sauté until translucent.
5. Add minced garlic and grated ginger and sauté for another minute.
6. Add chopped tomatoes and cook until they are soft and mushy.
7. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
8. Drain the soaked Gundruk and add it to the pot. Mix well.
9. Add 4 cups of water and bring it to a boil.
10. Reduce the heat and let it simmer for 20-25 minutes.
11. Turn off the heat and let it cool down.
12. Using a blender or immersion blender, blend the soup until smooth.
13. Reheat the soup and serve hot.
14. Garnish with cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 80
Fat: 4g
Carbohydrates: 10g
Protein: 3g
Sodium: 300mg
Substitutions for ingredients:
- Instead of Gundruk, you can use spinach or kale.
- Instead of oil, you can use ghee or butter.
- Instead of red chili powder, you can use cayenne pepper or paprika.
Variations:
- You can add boiled potatoes or carrots for a thicker soup.
- You can add chicken or tofu for a protein boost.
- You can add coconut milk for a creamier soup.
Tips and tricks:
- Soak the Gundruk in cold water before using it to remove any dirt or debris.
- Adjust the spice level according to your preference.
- Use a blender or immersion blender to get a smooth texture.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over medium heat until hot.
Presentation ideas:
Serve the soup in a bowl with a drizzle of cream or yogurt on top.
Garnishes:
Garnish with cilantro leaves or chopped green onions.
Pairings:
Serve the soup with crusty bread or steamed rice.
Suggested side dishes:
Serve the soup with a side salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to wash your hands and all the ingredients before cooking. Cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Gundruk is a traditional Nepali food made by fermenting leafy vegetables. It is a popular ingredient in Nepali cuisine and is used in many dishes.
Flavor profiles:
The soup has a spicy and tangy flavor with a hint of earthiness from the Gundruk.
Serving suggestions:
Serve the soup as an appetizer or a light meal.
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Region: Nepalese