Dhindo with Gundruk Soup

Ingredients

• •Millet flour
• •Buckwheat flour
• •Gundruk
• •Tomato
• •Garlic
• •Ginger
• •Cumin seeds
• •Timur pepper
• •Mustard oil
• •Soybean
• •Green chili

Steps

1. 1Bring a pot of water to a rolling boil and season it lightly with salt.
2. 2Slowly sprinkle in millet flour with one hand while stirring constantly with a wooden paddle in the other, so no lumps form.
3. 3Keep stirring and folding the mixture over itself for about 10 minutes as it thickens into a stiff, glossy dough, then reduce the heat to low and let it steam gently for a couple more minutes.
4. 4While the dhindo cooks, soak the dried gundruk leaves in warm water for 10 minutes to soften them, then drain.
5. 5Heat mustard oil in a separate pot and toast cumin seeds and crushed timur pepper until they crackle.
6. 6Add chopped garlic, ginger, and green chili, then stir in soaked soybeans and the softened gundruk.
7. 7Pour in enough water to make a light soup, add chopped tomato, and simmer for 15 minutes until the gundruk turns tender and the broth turns tangy.
8. 8Turn the hot dhindo out onto a plate, shaping it into a smooth dome with a wet spoon, and serve it alongside bowls of the sour gundruk soup.