Gundruk is a fermented leafy green made out of different vegetable leaves found locally throughout Nepal. Mustard leaves are most commonly used but it has been prepared using various other leaves such as radish, rapeseed, cauliflower, and broccoli. It is definitely one of the most popular dishes in all parts of Nepal and truly is unique in taste. Traditionally gundruk has been prepared at household levels using different fermentation mediums such as pit, dhungro (usually made of bamboo stems), wood, and earthenware pots. I usually make gundruk ko jhol (gundruk soup) with a whole bunch of beans during winter.

In today’s recipe, I am using a special gundruk called “Dhakayo” that I acquired during a recent trip to Ghandruk village next to the Annapurna Mountain Range. Dhakayo is made from a special kind of green that is only found around the lake during the monsoon season. This makes it extremely difficult to harvest so I am honored to have some for this dish!

Note: I also add fried gundruk to my soups and fried rice. It adds extra umami flavor. I love it.

Gundruk: 25g / 1 cup
Soyabean: 1/2 cup
Potato: 3 medium (600 g)
Onion: 1 small
Tomato: 4 small
Water: 1 & 1/2 cup

Oil: 4 tbsp
Garlic: 20 g
Ginger: 20 g
Green Chilies: 2
Turmeric: 1/4 tsp
Cilantro: 1 stalk
Green Onion: 1 stalk
Salt: 1 tsp


  1. Wash and soak the soybeans in a cup of water.
  2. Wash the potatoes and cut them into squares.
  3. Heat a pan on low heat and add 2 tablespoons of oil.
  4. Add the gundruk and fry for a few seconds.
  5. Keep turning the gundruk continuously while cooking until they are crunchy.
  6. Turn the stove off and place the gundruk on a plate to cool.
  7. Heat a pressure cooker on medium and add the remaining oil.
  8. Add cumin seeds, garlic, and potatoes. Mix and close the lid for 2 minutes.
  9. Grind ginger.
  10. Take the lid off. Add salt, turmeric, cumin powder, ginger, and green chilies then mix.
  11. Add soaked soybeans and chopped tomatoes with one and a half cups of water.
  12. I also added some green onions and cilantro as they were in the season.
  13. Crumble the fried gundruk into the cooker. I like small pieces so it adds more flavor to the soup.
  14. Mix properly then close the lid of the pressure cooker and continue to cook on medium heat.
  15. Wait until the pressure cooker whistles then turn the heat on low to cook for 2 more minutes.
  16. Turn the stove off but let the mix continue to cook.
  17. Once the whistle settles down, I open the lid of the cooker and mash the boiled potatoes to make a thick gravy.
  18. Your one-of-a-kind soup is ready to serve with your favorite bread, noodle, or crackers. This dish is a perfect cure for a cold or rainy day. I enjoy gundruk to jhol (fermented leaves soup) with rice, timur ko achaar, aaloo, and saag.

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