Gunjan
Gundruk and Dhido are two traditional dishes from Nepal that are known for their distinct flavors and nutritional benefits. Gundruk is a fermented leafy vegetable dish that is often made with mustard greens or other greens that are readily available in Nepal. The leaves are left to ferment for several days, which gives them a sour and tangy flavor.
Dhido, on the other hand, is a type of porridge made from grains such as corn, millet, or wheat. The grains are ground into a fine flour and mixed with water to form a thick and hearty soup.
Both Gundruk and Dhido are often served as part of a traditional Nepali meal, along with other dishes such as dal (lentil soup) and bhat (steamed rice). They are also a staple food for many people in Nepal, especially those living in rural areas where access to fresh vegetables and protein can be limited.
One of the reasons Gundruk and Dhido are so popular in Nepal is because they are packed with nutrients. The fermentation process of Gundruk increases the availability of vitamins and minerals, making it a highly nutritious dish. Dhido, on the other hand, is a good source of carbohydrates and can provide a sustained source of energy.
In addition to their nutritional benefits, Gundruk and Dhido are also known for their unique flavors. The sour and tangy taste of Gundruk pairs well with the spicy and flavorful dishes that are often served alongside it. Dhido, on the other hand, has a more mild and comforting flavor, making it a perfect food for a cold winter day.
Overall, Gundruk and Dhido are two delicious and nutritious dishes that are an important part of the Nepali cuisine. If you have the opportunity to try them, don’t hesitate! You’ll be in for a tasty and satisfying culinary experience.
