Ingredients

For the Jhol

• 1 tbsp white sesame seeds

• 1 tbsp soybeans

• 1 tbsp peanuts

• 1 tbsp cooking oil

• 4–5 cloves garlic

• 1-inch piece ginger

• 1 green chilli

• 1 large onion, roughly chopped

• 1 tsp cumin seeds

• 2–3 dried whole red chillies

• 2 medium tomatoes, chopped

• ½ tsp turmeric powder

• 1 tbsp red chilli powder, or less to taste

• 1 tbsp coriander powder

• Salt, to taste

• ½ tsp sugar

• ½ tsp lemon juice

•2 cups hot water, or as needed

To Serve

• Fresh momos, steamed or pan-fried

• Chilli oil

• Chopped fresh coriander

• Crispy fried noodles, for crunch (optional)

Method

1. Dry-roast the sesame seeds, soybeans and peanuts until lightly golden.

2. Heat oil in a pan. Add cumin seeds and dried red chillies, followed by the onion, garlic, ginger and green chilli. Cook until the onion softens.

3. Add the chopped tomatoes, turmeric, chilli powder, coriander powder and salt. Cook until the tomatoes break down and the oil begins to separate.

4. Add the roasted nut-and-seed mixture and blend with a little hot water until smooth.

5. Return the mixture to the pan and add about 2 cups of hot water. Simmer for a few minutes, adjusting the water for your preferred consistency. Stir in the sugar and lemon juice.

6. Add hot steamed or pan-fried momo to a bowl and pour the spicy jhol over them.

7. Drizzle with chilli oil and top with fresh coriander and crispy fried noodles.

Serve hot and enjoy that spicy, nutty broth with every bite of momo!


Recipe by: Saumya Goyal @a_culinary_affair