Gundruk and Dhido

Name: Gundruk and Dhido
Prep time: PT20 minutes (for Dhido)
Cook time: PT30 minutes (for Gundruk soup)
Total time: PT50 minutes
Yield: 4
Cuisine: Nepal
Ingredients: 1 cup Gundruk (dried and fermented leafy greens (sinai, rayo, or mustard greens)); 4 cups Water (for Gundruk soup); 1 medium Onion (finely chopped); 3 cloves Garlic (minced); 1 inch Ginger (grated); 2 medium Tomatoes (chopped); 1/2 tsp Turmeric powder; 1 tsp Cumin powder; 1 tsp Coriander powder; 1/4 tsp Chili powder (or to taste); to taste undefined Salt; 2 tbsp Mustard oil or Vegetable oil; 1 cup Millet flour or Buckwheat flour (for Dhido); 3 cups Water (for Dhido)

A quintessential Nepalese comfort food, Gundruk is a fermented leafy green vegetable, often served with Dhido, a thick porridge made from millet or buckwheat flour. It's a staple in many Nepalese households, especially in rural areas.

준비 시간20 minutes (for Dhido)

조리 시간30 minutes (for Gundruk soup)

총 시간50 minutes

1회 제공량4

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Rinse the dried Gundruk thoroughly and soak it in warm water for about 15-20 minutes. Squeeze out excess water.
2
In a pot, heat oil over medium heat. Add chopped onions and sauté until translucent.
3
Add minced garlic and grated ginger, sauté for another minute until fragrant.
4
Add chopped tomatoes and cook until softened. Stir in turmeric powder, cumin powder, coriander powder, chili powder, and salt. Cook for 2-3 minutes until the spices are fragrant.
5
Add the soaked and squeezed Gundruk to the pot. Pour in 4 cups of water. Bring to a boil, then reduce heat and simmer for about 20-30 minutes, allowing the flavors to meld.
💡 전문가 팁: You can mash the Gundruk slightly for a smoother consistency.
6
While the Gundruk is simmering, prepare the Dhido. In a separate pot, bring 3 cups of water to a rolling boil. Gradually whisk in the millet or buckwheat flour, a little at a time, to prevent lumps.
7
Continue to stir and cook the Dhido over low heat for about 10-15 minutes, until it thickens to a smooth, porridge-like consistency. Keep stirring to avoid sticking to the bottom.
💡 전문가 팁: The consistency can be adjusted by adding more flour or water.
8
Serve the hot Gundruk soup alongside the Dhido. It's traditionally eaten by breaking off a piece of Dhido and dipping it into the Gundruk.
💡 전문가 팁: Optional: Garnish Gundruk with fresh cilantro.

요리 기록 추적

💡 전문가 팁

✓Gundruk can be purchased pre-fermented or made at home. The fermentation process gives it a unique sour and pungent flavor.
✓The type of flour used for Dhido can be varied; millet, buckwheat, and cornmeal are common.
✓This dish is hearty and nutritious, often considered a complete meal.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add a piece of dried or fresh chili to the Gundruk soup for extra heat.
Some people add a small amount of fermented soybean (Kinema) to the Gundruk for added flavor and protein.