Gundruk soup

Method 7 steps

1. 1

   Soak the gundruk in warm water for ten minutes and squeeze it out, keeping the water.

2. 2

   Toast the soybeans in a dry pan until they darken in patches and crack.

3. 3

   Heat the mustard oil until it smokes, take it off and let it cool a minute; raw mustard oil is acrid.

4. 4

   Fry the onion, garlic, ginger and turmeric, add the tomatoes and cook five minutes.

5. 5

   Add the gundruk, soybeans and potato, and pour in the soaking water and a litre of water.

6. 6

   Cook twenty-five minutes, until the potato and beans are soft, and season.

7. 7

   Sizzle the dried chillies, fenugreek and timur in a spoon of oil and pour it into the soup.