Gundruk and 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.
🧂 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 Salt
- 2 tbsp Mustard oil or Vegetable oil
- 1 cup Millet flour or Buckwheat flour(for Dhido)
- 3 cups Water(for Dhido)
👨🍳 Instructions
- 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: Optional: Garnish Gundruk with fresh cilantro.
💡 Pro Tips
- ✓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.
🔄 Variations
- 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.