Jhol Momo

Serves: 6-8 

Soybean2 tbsp
Sesame seeds2 tbsp
Peanuts1/4 cup
Oil2 tbsp
Cumin1 tsp
Sichuan pepper10 
Garlic6 large cloves
Ginger3 inch piece
Red chili2 hot
Onion1 mediumchopped
Green chili3 medium
Turmeric1/4 tsp
Tomato15 oz can
Cilantro stemshandful
Saltto taste
Wateras needed
Cilantro leavesas neededgarnish
Sugar1/2 tsp
Lemon juiceto tasteas needed

  • 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