Easy Jhol for Mo:Mo | Jhol Momo
Jhol Mo:Mo - Soup Dumplings
This recipe is inspired by the Dalle jhol momo I always have when in Kathmandu, Nepal. This may not be the exact recipe but the taste is very close enough. Jhol momo is basically momo drowned in a bowl of liquid chutney. Some might prefer it hot but I like it lukewarm.
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Ingredients:
Momo video will be up soon!
For Jhol (soup)
3 tbsp oil
½ tsp cumin seed (optional)
1 medium size onion chopped (I prefer red but you can use either or both)
500g tomatoes chopped
5-7 cloves of garlic
2 green chillies
1-2 medium spring onion chopped
1½ tsp salt or as per your taste
1 tsp lapsi ko dhulo (hog plum powder) - alternatively lemon
½ turmeric powder
½ tsp timur powder (sichuan pepper)
2 tbsp roasted sesame seed powder
Small bunch of coriander
Method:
1. Heat the oil in a saucepan. Once the oil is hot enough, add cumin seeds.
2. After the cumin seed turnes light brown, add in chopped onions and garlic cloves. Stir and leave until light brown.
3. Then turn the heat down to ow-medium and add chopped spring onion, green chilli, lapsi powder and timur powder. Stir it well.
4. Add in the chopped tomatoes. Cook for about a minute then add turmeric powder and salt. Stir and leave it to cook until the tomatoes turns very soft, almost liquid.
5. At the very end, add in some sesameseed powder and coriander.
6. Turn the heat off and blend them all in a blender or straight into the pan if you hand-blender. Make sure everything is blended/ground well. Leave no chunks!
7. Add 1 litre of water, turn the heat on and simmer in low heat for 5 minutes. Let it cool down a bit before you serve or you can serve it hot. It's upto you. Like I said, I prefer it lukewarm.
8. Put momos in a bowl and pour the jhol. There you go your Jhol MoMo is ready!
Enjoy!