Serves: 6-8
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
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