MithoJhol Momo
Jhol Momo adds warmth and flavor with a tangy, nutty broth that makes each bite extra satisfying.
Ingredients
- 20 pieces Steamed buff or chicken momo
- 4 large Tomato
- 4 tbsp White sesame seeds
- 3 Dried red chili
- 5 cloves Garlic
- 1 inch Ginger
- 1/2 tsp Timur (Sichuan pepper), ground
- 1/4 tsp Turmeric
- 2 tbsp Vegetable oil
- 3 cups Water or light stock
- 1/4 cup Coriander leaves, chopped
- to taste Salt
Steps
- Serves 2. Steam the momo for 12 minutes and keep them covered while you build the jhol.
- Dry-toast the sesame seeds until they colour and smell nutty, then toast the dried chilies for a few seconds in the same pan.
- Char the tomatoes over an open flame until the skins blister and blacken, then slip the skins off.
- Blend the tomatoes, sesame, chilies, garlic and ginger with a cup of water into a smooth, thick paste.
- Heat the oil, add turmeric and the paste, and cook it for 5 minutes until it darkens and the raw tomato edge is gone.
- Thin with the remaining water, season, and simmer 10 minutes; finish with timur off the heat.
- Ladle the hot jhol into bowls, lower the steamed momo in, and scatter coriander over the top. Eat while the wrappers are still soft.
Nutrition
| Per serving (1 bowl · 10 momo in jhol) | Per 100 g |
|---|---|
| 589 kcal | 151 kcal |
| Protein: 42.9 g | 11 g |
| Carbs: 79.2 g | 20.3 g |
| Fat: 10.5 g | 2.7 g |
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