Jhol Momo

Serves: 6-8 

Ingredients	Qty	Prep
Soybean	2 tbsp
Sesame seeds	2 tbsp
Peanuts	1/4 cup
Oil	2 tbsp
Cumin	1 tsp
Sichuan pepper	10
Garlic	6 large cloves
Ginger	3 inch piece
Red chili	2 hot
Onion	1 medium	chopped
Green chili	3 medium
Turmeric	1/4 tsp
Tomato	15 oz can
Cilantro stems	handful
Salt	to taste
Water	as needed
Cilantro leaves	as needed	garnish
Sugar	1/2 tsp
Lemon juice	to taste	as needed

Method:

• Lightly toast soybeans on a low flame until they crack
• Add sesame seeds and toast until light brown, transfer contents to a bowl to cool down
• Toast the peanuts in the same pan (alternatively use toasted peanuts) and transfer to soybean bowl
• In another pan, heat oil and add the peppers, ginger, garlic, cumin seeds, red chili, green chili, turmeric and onion. Fry until onions turn translucent
• Then add tomatoes and cilantro stems, cover and cook until tomatoes are soft
• Grind the tomato mix and toasted nut to a smooth paste with as much water as needed to make smooth sauce
• Transfer back to a pan and add water, adjust seasoning as needed
• Bring jhol to a boil and turn off heat. Adjust salt and sugar, add lemon juice and garnish with cilantro leaves 
• Serve hot with steamed momos