Head Over Coin

Indian recipes and culinary adventures

Zanthu Soup: A Bowlful of Himalayan Sunshine, Yaar!

|

Chef Curry Do’pyaza

Zanthu Soup: A Bowlful of Himalayan Sunshine, Yaar!

Namaste Dosto! Kem cho? Sat Sri Akal! Chef Curry Do’pyaza here, back with another delicious dish straight from the heart of the Himalayas! Today, we are going on a flavorful journey to explore Zanthu soup, a hearty and comforting broth that warms you from the inside out. This isn’t your average soup; it’s a flavorful hug in a bowl!

When Do We Slurp on Zanthu?

Zanthu soup is especially popular amongst the Sherpa community and in the mountainous regions of Nepal and India. It’s a staple during the chilly winter months, perfect for warding off the cold. You will often find it served during Losar (Tibetan New Year) and other community gatherings. Think of it as the perfect dish to enjoy after a long day of trekking in the crisp mountain air. It is also served to new mothers as it is considered healthy and nutritious.

A Little History Lesson

Zanthu soup has been around for generations, passed down through families like a treasured secret. It’s a testament to the resourcefulness of mountain communities, using simple, locally available ingredients to create a nourishing and satisfying meal. The recipe varies from household to household, each with its own unique twist, but the essence remains the same: a wholesome and flavorful broth.

Let’s Get Cooking!

Preparation Time: 15 minutes
Cooking Time: 30 minutes

Ingredients:

  • 2 tablespoons Tel (Vegetable Oil)
  • 1 medium Pyaaz (Onion), finely chopped
  • 2 cloves Lahsun (Garlic), minced
  • 1 inch Adrak (Ginger), grated
  • 1 Lal Mirch (Dried Red Chili), broken into pieces (adjust to your spice preference)
  • 1 teaspoon Haldi Powder (Turmeric Powder)
  • 1 teaspoon Dhaniya Powder (Coriander Powder)
  • 1/2 teaspoon Jeera Powder (Cumin Powder)
  • 1 cup Mutton or Chicken, cut into small cubes (Vegetarian option: Paneer or Tofu)
  • 4 cups Paani (Water) or Chicken/Vegetable Stock
  • 1 cup Palak (Spinach), roughly chopped
  • 1/2 cup Urad Dal (Split Black Gram), soaked for at least 30 minutes
  • Salt to taste
  • Fresh Dhaniya (Cilantro) for garnish
  • Lemon wedges for serving (optional)

Step-by-Step Instructions:

  1. Sauté the Aromatics: Heat the tel (oil) in a large pot or Dutch oven over medium heat. Add the pyaaz (onion) and sauté until golden brown and fragrant. This will create a sweet base for the soup.
  2. Add the Zing: Stir in the lahsun (garlic), adrak (ginger), and lal mirch (dried red chili). Sauté for another minute until their aromas fill your kitchen. This is where the magic happens!
  3. Spice it Up: Add the haldi powder (turmeric powder), dhaniya powder (coriander powder), and jeera powder (cumin powder). Sauté for 30 seconds, stirring constantly, until the spices release their vibrant fragrance.
  4. Brown the Meat (or Paneer/Tofu): Add the mutton or chicken (or paneer/tofu) to the pot and brown on all sides. This will add depth and richness to the soup.
  5. Add the Liquids: Pour in the paani (water) or stock and bring to a boil.
  6. Simmer and Soften: Add the soaked urad dal (split black gram) and reduce the heat to low. Cover the pot and simmer for 20 minutes, or until the dal is tender. The dal will thicken the soup beautifully.
  7. Add the Greens: Stir in the palak (spinach) and cook until wilted, about 2-3 minutes.
  8. Season and Serve: Season with salt to taste. Garnish with fresh dhaniya (cilantro) and serve hot with lemon wedges, if desired.

Tips for Best Results:

  • Soaking the urad dal (split black gram) is crucial for reducing cooking time and ensuring it cooks evenly.
  • Adjust the amount of lal mirch (dried red chili) to your spice preference.
  • Feel free to add other vegetables like carrots, potatoes, or beans to the soup for added nutrition and flavor.
  • For a richer flavor, use homemade stock instead of water.

Cooking it Your Way:

  • Gas Stove/Induction Stove: Follow the instructions above using a pot or Dutch oven.
  • Pressure Cooker: After adding the water/stock, pressure cook for 3-4 whistles. Release the pressure naturally before opening the lid. Then add the spinach and cook for a minute.
  • Slow Cooker/Crockpot: Combine all ingredients (except spinach and cilantro) in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the spinach during the last 30 minutes of cooking.
  • Instant Pot: Use the “Sauté” function to sauté the aromatics and meat. Then add the remaining ingredients (except spinach and cilantro), seal the lid, and cook on “Manual” or “Pressure Cook” for 15 minutes. Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure. Stir in the spinach and let it wilt for a minute.

Nutritional Information (approximate per serving):

  • Calories: 250-350
  • Protein: 15-25g
  • Fat: 10-15g
  • Carbohydrates: 20-30g

Serving Suggestions:

Zanthu soup is a complete meal on its own! You can also serve it with:

  • Steamed rice
  • Roti or Naan
  • A side of pickled vegetables

Time to Cook, Yaar!

So there you have it, my friends! A simple yet satisfying recipe for Zanthu soup. It’s a flavorful and nutritious dish that’s perfect for any occasion. Try this recipe at home and share it with your friends and family. They will love you for it, I promise!

Happy Cooking!
– Chef Curry Do’pyaza