Jhol Momo (Nepalese Dumpling Sauce)

Ingredients

For the Base Puree

• 2 tbsp Soybean
• 2 tbsp White sesame seeds
• ¼ cup Peanuts
• 2 tbsp Oil
• 1 tsp Cumin seeds
• 10 Sichuan peppercorns
• 12 Garlic cloves
• 3-inch piece Ginger
• 3 Green chillies
• 2 Red chillies
• 1 Onion, sliced
• ¼ tsp Turmeric powder
• 3 Tomatoes, roughly chopped
• ¼ tsp MSG
• a handful Coriander stems
• to taste Salt
• as required Hot water

For Jhol Soup

• as required Water
• Sugar – a large pinch
• Salt – if required
• ⅛ tsp MSG

For Jhol Achar (Sauce)

• as required Water
• as required Fresh coriander
• Salt – if required
• ⅛ tsp MSG
• Lemon juice – some

Method of Preparation

Chef Ajay Chopra

1. Toast the Ingredients

   Set a pan over high heat and then lower the flame. Add the soybeans and toast over low heat, stirring until slightly light brown. Add sesame seeds and toast until light brown. Transfer to a bowl. Toast the peanuts in the same pan until light brown and add them to the bowl. Allow everything to cool.

2. Prepare the Masala Base

   Heat oil in a deep pan. Add cumin seeds, Sichuan peppercorns, garlic, ginger, green chilli and red chilli. Stir well. Add sliced onion and cook over high heat until soft and translucent. Lower the flame, add turmeric and stir. Add tomatoes, coriander stems, salt and MSG. Cook over high heat for 3–4 minutes, then add hot water as required. Cover and cook over low heat until the tomatoes are soft and mushy. Switch off the flame and cool to room temperature.

3. Make the Puree

   Transfer the tomato mixture to a mixer jar along with the toasted soybeans, sesame seeds and peanuts. Grind into a fine puree, adding water as required. The consistency should be free-flowing but not watery.

4. Finish the Jhol Achar

   Transfer the puree to a deep pan and add more water if needed. Stir in fresh coriander. Taste and adjust the seasoning, add lemon juice and MSG. Serve the Jhol Achar at room temperature with steamed momos.

5. Prepare the Jhol Soup

   For the soupy version, bring the Jhol Achar to a high flame. Add more water to achieve a soupy consistency, followed by sugar, salt and MSG. Stir and bring to a boil. Taste and adjust seasoning. Serve hot with freshly steamed momos.