Jhol Momo Achar Without Tomato)
This recipe for jhol Momo without tomato is my go-to whenever I’m craving something creamy and comforting with hot Momo.
In Kathmandu, jhol Momo is everywhere.
Walk into almost any local Momo place, and chances are they’ll have it on the menu.
It’s typically made with a blend of soybeans, sesame seeds, peanuts, and a generous amount of spices.
Some spots serve it with a meaty broth, others go for the classic tomato based jhol. It really depends on where you go!
That said, momo tastes amazing no matter how you eat it. Everyone has their own take.
But for today, we’re sticking with a no-tomato jhol Momo recipe.
It’s simple, creamy, full of flavor, and perfect with a plate of steaming hot Momo.
If you’re looking for the classic tomato-based jhol Momo, here is the recipe you should check out.
Ingredients
Main: White sesame seeds, soybeans, and roasted peanuts.
Seasoning: Salt, lemon and sichuan pepper (timmur).
Other: Chopped onion, minced ginger and garlic cloves.
Ghee or butter for buttery texture.
Water: Warm water for blending.
Instructions
- In a dry pan over low heat, roast the sesame seeds and soybeans until lightly golden. Set them aside in a bowl along with the peanuts.
Note: I’m using roasted peanuts here, but if yours are raw, dry roast them too before adding them in.
- In the same pan, add a little butter or ghee.
- Sauté the onions, garlic, ginger and sichuan pepper until the onions are soft and lightly browned.
- In a blender, combine the roasted sesame seeds, soybeans, and peanuts and blend for a few minutes.
- Then add the sautéed onion, garlic, and ginger along with some water, and blend until you get a thick, smooth consistency.
- Pour the blended jhol into a bowl.
- Stir in another cup or two of warm water to loosen it up, if needed.
- Add salt and a squeeze of lemon juice to taste.
- Feel free to adjust the water to your liking. I personally like it closer to a creamy, spoonable texture, but you can thin it out if you prefer it lighter.
Serving Suggestions
Once the jhol is ready, place the hot momo in a bowl and pour the jhol over them.
If you like it spicy, you can add some spicy tomato achar, timmur chop, or red chili paste on top.
Tip: Let the jhol cool slightly before pouring it over the Momo.
Related Recipes
Equipment
- Pan
- Bowl
Ingredients
Main Ingredients
- 2 tbsp white sesame seeds
- 3 tbsp roasted peanuts
- ¼ cup white soybeans
Oil
- 1½ tbsp ghee or butter
Seasoning
- 1 tsp salt(to taste)
- 1 tbsp lemon juice
- ½ tsp sichuan pepper
Other
- 2 garlic cloves
- 1 tbsp minced ginger
- ⅓ cup chopped onion
Water
- 2 cup warm water
- 2 cup warm water
Instructions
Roast Sesame & Soybeans
- In a dry pan over low heat, roast the sesame seeds and soybeans until lightly golden.2 tbsp white sesame seeds, ¼ cup white soybeans
- Set them aside in a bowl along with the peanuts.3 tbsp roasted peanuts
Sauté the Aromatics
- In the same pan, add a butter or ghee.1½ tbsp ghee or butter
- Sauté the onions, garlic, ginger and timmur until the onions are soft and lightly browned.2 garlic cloves, 1 tbsp minced ginger, ⅓ cup chopped onion, ½ tsp sichuan pepper
Blend Everything Together
- In the blender, combine roasted sesame seeds, soybeans and peanuts. Blend them first.
- Next, add the sautéed onion, garlic, and ginger. Add water and blend until smooth.2 cup warm water
- Pour the blended jhol into a bowl.
- You’re looking for a thick but pourable consistency, so feel free to adjust the water as needed.2 cup warm water
- Add salt and a squeeze of lemon juice to taste.1 tsp salt(to taste), 1 tbsp lemon juice
Notes
Nutrition
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!
Wow, such amazing recipes. Thank you so much. Keep updated more!!