Vegan Gundruk Ko Jhol (Fermented Leaf Soup)

Ingredients

• 1 cup Gundruk (Fermented Leafy Greens)
• 6 cups Water
• 1 medium Tomato
• 1/2 medium Onion
• 2 cloves Garlic
• 1 tsp Ginger
• 1/2 tsp Turmeric Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Coriander Powder
• 1 each Green Chili
• 1/2 tsp Salt
• 1 tbsp Vegetable Oil
• 1 tbsp Cilantro

Instructions

1. 1Place the 1 cup Gundruk (Fermented Leafy Greens) in a fine-mesh sieve and rinse thoroughly under cold running water. Set aside.
2. 2Finely chop the 1 medium Tomato, 1/2 medium Onion, 2 cloves Garlic, 1 tsp Ginger, and 1 Green Chili. Aim for pieces about 1/4-inch in size.
3. 3Heat the 1 tbsp Vegetable Oil in a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the chopped 1/2 medium Onion, 2 cloves Garlic, and 1 tsp Ginger. Cook, stirring frequently, for 5-7 minutes, or until the onion is translucent and the garlic and ginger are fragrant and lightly golden.
4. 4Add the chopped 1 medium Tomato and 1 Green Chili to the pot. Cook for another 3-5 minutes, stirring occasionally, until the tomatoes begin to soften and break down.
5. 5Stir in the 1/2 tsp Turmeric Powder, 1/2 tsp Cumin Powder, and 1/2 tsp Coriander Powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
6. 6Add the rinsed 1 cup Gundruk (Fermented Leafy Greens) and the 6 cups Water to the pot. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes, allowing the flavors to meld.
7. 7Stir in the 1/2 tsp Salt. Taste the soup and add more salt if needed. Garnish with the 1 tbsp chopped Cilantro and serve the Vegan Gundruk Ko Jhol hot.

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