Gundruk Soup

🛒 Ingredients

• Dried Gundruk (fermented mustard greens) 15 g · 45 kcal
• Potato 100 g · 77 kcal
• Tomato 100 g · 18 kcal
• Cooked Black-eyed Peas 70 g · 80 kcal
• Onion 30 g · 12 kcal
• Garlic cloves 5 g · 7 kcal
• Fresh Ginger 5 g · 4 kcal
• Vegetable Oil 14 g · 120 kcal
• Green Chili 5 g · 2 kcal
• Fenugreek Seeds 1 g · 3 kcal
• Turmeric Powder 1 g · 3 kcal
• Cumin Powder 1 g · 4 kcal
• Water 200 g · 0 kcal
• Fresh Cilantro (for garnish) 5 g · 1 kcal

👨‍🍳 Instructions

1. Soak the dried gundruk in warm water for at least 30 minutes, then squeeze out excess water and chop it into smaller pieces.
2. Heat vegetable oil in a pot over medium heat, add fenugreek seeds and let them splutter.
3. Add chopped onion, garlic, ginger, and green chili, sauté until the onion turns translucent.
4. Stir in turmeric powder and cumin powder, then add chopped tomatoes and cook until they soften and break down.
5. Add the rehydrated gundruk, diced potatoes, cooked black-eyed peas, and water to the pot.
6. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until potatoes are tender.
7. Taste and adjust seasoning with salt as needed; serve hot, garnished with fresh cilantro.