Image Credit to: acethehimalaya
For those of you who are unfamiliar with the name, Gundrook-Dheedo is a famous sugar-free Nepalese dish made of wheat, maize and dried green vegetable. It’s a great way to embark on a healthier eating journey without sacrificing the great taste.
The Gundrook itself is a pickled leafy vegetables that is common in the Nepali household and is typically served as a side dish to any meals from rice to bread and in this case the dheedo. It takes some time to prepare, but it is definitely packed with nutrients.
- 1 L of water
- 250 g of cornflour or buckwheat flour
- 20 ml of ghee or butter
- 1 bowl of Gundrook (available in Nepali speciality store)
- 3 tomatoes
- ½ cup of black soybean
- 1 onion
- 3 cloves of garlic
- 1 small ginger,
- 1 teaspoon of coriander and cumin powder
- ½ teaspoon of turmeric powder, Fenugreek seed and Mustard Seed
- 1 lime
- 2 chillies
- To prepare the Gundrook, heat the pan with oil and roast the soybeans for about 4 to 5 minutes until they crack open then transfer it into a bowl.
- Then, add oil to the pan and stir in the Gundrook for about 2 minutes until it releases a fermented aroma and then transfer it into a separate bowl.
- Use the same pan to roast the Fenugreek and Mustard seed until the oil starts smoking. Add the onion, chopped garlic, chillies and ginger and fry until it is golden brown. Add the turmeric powder, tomatoes, cumin and coriander powder and salt to taste.
- Add water to turn the paste into gravy, stir for about 1 minute and add in enough water to turn the gravy into the soup. Cook for another 8 minutes and add the Gundrook leaves before turning off the heat.
- In a separate pot, make the Dheedo by boiling a litre of water and slowly adding in the flour while continuously stirring with a wooden spoon. Add ghee and continue to stir for another 8 minutes until you achieve a sticky consistency.
- To serve, scoop a generous amount of Dheedo onto a plate. Put the Gundrook Soup into a bowl and add the soybean and a dash of lime and fresh parsley for garnish just before serving.
- To enjoy, make small balls with the Dheedo, dip it into the Gundrook and swallow. Avoid chewing as the Dheedo can be sticky.