Nepali Dhido with Gundruk Achar

Ingredients

• 1 cup buckwheat flour
• 1 1/2 cups millet flour
• 4 cups water
• 1/2 tsp salt
• 1 tsp ghee
• 1 cup dried gundruk (fermented leafy greens), soaked
• 1 tbsp mustard oil
• 1 tsp cumin seeds
• 2 dried red chiles
• 2 tomatoes, chopped
• 1 tbsp lemon juice

Before you cook

• Soak the dried gundruk in warm water for 20 minutes, then drain and chop it.
• Measure the buckwheat and millet flours into a bowl and mix them together.

Steps

1. Bring the water to a boil in a heavy-bottomed pot with the salt.
2. Reduce the heat to low and sprinkle in the mixed flour gradually, whisking constantly to avoid lumps.
3. Switch to a sturdy wooden spoon and stir vigorously for 8 to 10 minutes, until the dough turns smooth, glossy and pulls away from the pot.
4. Stir in the ghee and cook for 1 more minute.
5. Heat the mustard oil in a separate small pan over medium heat.
6. Add the cumin seeds and dried chiles and fry for 30 seconds until fragrant.
7. Add the chopped tomatoes and cook for 5 minutes until softened.
8. Stir in the soaked, chopped gundruk and cook for 8 minutes, stirring occasionally.
9. Remove from the heat and stir in the lemon juice.
10. Shape the hot dhido dough into a smooth mound on each plate using a wet spoon.
11. Serve the dhido hot with the gundruk achar spooned alongside.