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Johl Momo
Johl Momo is a traditional Nepalese recipe for a classic dish of steamed momo dumplings served in a spiced tomato sauce. The full recipe is presented here and I hope you enjoy this classic Nepalese version of: Johl Momo.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesSpice RecipesNepal Recipes
Jhol momo is very famous and much loved dish of steamed Nepali momo dumplings served in jhol achar, a spicy tomato soup base. Momos that you can use in this recipe include:
pork momos,
chicken momos,
buff momos and
vegetable momos.
Ingredients:
24 steamed momos
5 medium tomatoes (grilled or roasted), peeled and chopped
1/2 onion finely chopped
4 cloves
2 green cardamom pods
1 black cardamom pods
1 cinnamon stick
4 bay leaves
1 tbsp garlic and ginger paste
chilli powder, to taste
2 tbsp of oil
Salt, to taste
1l of chicken stock
For the Spice Powder:
3 tbsp sesame seeds
2 dried chillies
4 Szechuan peppercorns
Method:
For the spice powder, toast the sesame seeds, dried chillies and Szechuan peppercorns in a small pan over medium heat for about 90 seconds, until aromatic. Allow the spices to colour slightly and become aromatic, but make sure they do not burn. Turn out onto a plate and set aside to cool then grind to a fine powder with a spice grinder and set aside.
Place a pot over medium heat. Once hot add the oil and use to fry the onion for about 6 minutes, until soft and lightly coloured. Add thee cardamom, cloves, cinnamon stick, bay leaves and continue frying for 1 minute. Now stir in the garlic/ginger paste, turmeric powder, salt and chilli powder. Stir to combine, then fry it for a minute or two, until the oil separates.
Add the roasted tomatoes and cook until for 5-7 minutes by covering the pot.
When tomatoes are soft and mushy, add the chicken stock and bring to a boil. Reduce the heat to low and let the mixture simmer over gentle heat for 10 minutes so everything cooks, but the liquid doesn’t reduce.
After 10 minutes take the pan off the heat and set aside to cool.
When the soup is cool, take bay leaves, cinnamon, cloves and cardamom out of the soup. Pour the remaining liquid into a blender and add the sesame powder. Blitz it until it’s creamy and smooth.
Return the liquid to the pan then warm up. Drop in the steaming hot momos and serve. Alternatively you can add the hot momos to the room temperature sauce.
