Gundruk Dhido

Gundruk Dhido is earthy hill-country comfort: nourishing porridge with a deeply savory fermented-greens broth.

Ingredients

• 1 1/2 cups Millet flour
• 1/2 cup Buckwheat flour
• 3 cups Water, for the dhido
• 1 cup Gundruk (dried fermented greens)
• 2 Tomato, chopped
• 1 Onion, chopped
• 6 cloves Garlic, minced
• 1 tsp Ginger, minced
• 1 Green chili
• 1/2 tsp Turmeric
• 1 tsp Cumin seeds
• 1 pinch Fenugreek seeds
• 1/2 tsp Timur (Sichuan pepper), ground
• 200 g Seasonal greens, chopped
• 3 tbsp Mustard oil
• 3 Tomato, for the achar
• 1/4 cup Coriander leaves
• to taste Salt

Steps

1. Serves 2. Soak the gundruk in warm water for 10 minutes, then squeeze it dry and chop it roughly.
2. Heat the mustard oil to smoking, cool it slightly, and temper the fenugreek until dark, then the cumin, garlic and onion.
3. Add the gundruk and fry it for 4 minutes until it smells nutty rather than raw; this step decides how good the soup is.
4. Stir in the turmeric, ginger and green chili, then the tomato, and cook until it collapses.
5. Add 4 cups of water and the seasonal greens, season, and simmer 20 minutes.
6. Char the achar tomatoes over a flame and grind them with a garlic clove, a dried chili and salt.
7. For the dhido, bring 3 cups of salted water to a rolling boil in a heavy pot and hold back half a cup.
8. Rain the millet and buckwheat flour in with one hand while stirring hard with a wooden spatula in the other.
9. Keep working the mass against the sides of the pot on low heat for 8-10 minutes until it pulls away clean with no dry pockets of flour left.
10. Shape it into a mound with a wet spoon and serve at once with the gundruk soup and tomato achar. Dhido is pinched off in small pieces, dipped and swallowed rather than chewed.

Nutrition

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