Gundruk soup

Ingredients

Quantities for 4 servings.

• 80 g Gundruk, or fermented greens
• 400 g Potatoes
• 100 g Soybeans, soaked overnight
• 1 piece Onion
• 2 piece Tomatoes
• 5 clove Garlic
• 20 g Ginger
• 1 tsp Turmeric
• 3 piece Dried chillies
• 1 tsp Fenugreek seeds
• 1 tsp Timur pepper
• 50 ml Mustard oil
• to taste Salt

Method

1. Soak the gundruk in warm water for ten minutes and squeeze it out, keeping the water.
2. Toast the soybeans in a dry pan until they darken in patches and crack.
3. Heat the mustard oil until it smokes, take it off and let it cool a minute; raw mustard oil is acrid.
4. Fry the onion, garlic, ginger and turmeric, add the tomatoes and cook five minutes.
5. Add the gundruk, soybeans and potato, and pour in the soaking water and a litre of water.
6. Cook twenty-five minutes, until the potato and beans are soft, and season.
7. Sizzle the dried chillies, fenugreek and timur in a spoon of oil and pour it into the soup.