Gundruk ko Jhol Fermented Mustard Greens and Soybean Soup

By AislePrompt Editorial · Published 2026-10-11 · Updated 2026-10-11

A tangy, savory Nepali soup of sun-dried fermented mustard greens, toasted soybeans, tomato and garlic, tempered with fenugreek in mustard oil. This Asian recipe (vegan, gluten-free), ready in about 45 minutes, pairs dried soybeans, toasted, mustard oil, fenugreek seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup gundruk (dried fermented mustard greens)
• 1/3 cup dried soybeans, toasted
• 2 tbsp mustard oil
• 1/2 tsp fenugreek seeds
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 green chilies, slit
• 2 tomatoes, chopped
• 1/2 tsp ground turmeric
• 1 medium potato, diced
• 5 cups water
• to taste salt
• 2 tbsp cilantro, chopped

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Instructions

1. Step 1: Soak gundruk in warm water for 10 minutes, squeeze dry and roughly chop.
2. Step 2: Heat mustard oil until it just smokes, then lower heat and fry fenugreek seeds until dark brown.
3. Step 3: Add onion, garlic, ginger and chilies; sauté until golden.
4. Step 4: Stir in tomatoes, turmeric and potato and cook 5 minutes.
5. Step 5: Add gundruk and toasted soybeans and sauté 2 minutes.
6. Step 6: Pour in water, season with salt, and simmer 20 minutes until potatoes are tender and the soup turns tangy.
7. Step 7: Garnish with cilantro and serve hot alongside rice.