Gluten-Free Gundruk Soup
A traditional Nepalese soup made with fermented leafy greens (gundruk). This version is gluten and nut free and packed with nutrients
Ingredients
- 1 cup Gundruk (Dried Fermented Greens)
- 6 cups Water
- 1 medium Tomato
- 1 small Onion
- 2 cloves Garlic
- 1 tsp Ginger
- 1/2 tsp Turmeric Powder
- 2 whole Dried Red Chilies
- 1 tbsp Mustard Oil
- 2 tbsp Cilantro
- 1 tsp Lemon Juice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the gundruk thoroughly to remove any excess dirt or salt.
- 2Soak the gundruk in warm water for 30 minutes to rehydrate it.
- 3In a pot, combine the gundruk, water, tomato, onion, garlic, ginger, and turmeric powder.
- 4Add dried red chilies.
- 5Bring to a boil, then reduce heat and simmer for 40-45 minutes, or until the gundruk is tender.
- 6Heat mustard oil in a small pan. Pour the tempered oil into the gundruk soup.
- 7Garnish with chopped cilantro and lemon juice before serving.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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