Ingredients

• 50 g dried gundruk
• 2 tbsp mustard oil
• ¼ tsp fenugreek seeds
• 2 dried red chillies
• ½ tsp jimbu
• 4 cloves garlic
• 10 g fresh ginger
• 2 green chillies
• 2 medium tomatoes
• ½ tsp ground turmeric
• ¼ tsp timur
• 1 L water
• 2 tbsp fresh coriander
• to taste salt

Method

1. 01
   Soak the gundruk Put the dried gundruk in a bowl, cover it with warm water and leave it to soak for about ten minutes until soft.
2. 02
   Squeeze and chop Lift the gundruk out of the water, squeeze it firmly to remove the liquid, and chop it roughly into small pieces.
3. 03
   Heat the mustard oil Heat the mustard oil in a heavy pot over high heat until it just begins to smoke, then turn the heat down to medium.
4. 04
   Temper the spices Add the fenugreek seeds, dried red chillies and jimbu, and stir until the fenugreek turns dark brown and smells nutty.
5. 05
   Fry the aromatics Add the garlic, ginger and green chillies and fry, stirring, for about one minute until the garlic is lightly golden.
6. 06
   Cook the tomatoes Add the tomatoes, turmeric and a little salt, and cook, stirring now and then, until the tomatoes break down into a soft paste.
7. 07
   Fry the gundruk Add the chopped gundruk and fry it in the tomato mixture for about three minutes, stirring so it soaks up the spices.
8. 08
   Simmer the soup Pour in the water, add the crushed timur, bring it to a boil, then lower the heat and simmer for about fifteen minutes.
9. 09
   Season and serve Taste and add salt if needed, scatter over the chopped coriander, and serve hot alongside dal bhat.