Local Style Jhol Momo Achar
There were many days I remembered the jhol momo from Nepal. I tried making it few times as well but it never tasted the same. The sourness of those street momos was different. It wasn't quite lemon sour or lime sour. You know what I mean. I looked online several times for the recipe but could never find it. The ones that were posted were never like the local jhol. So when I went to Nepal few days back, I was determined to decode the recipe and my mission began.
I went to a momo pasal, ordered momo and it came with lots of jhol in jugs. I tasted the jhol spoon by spoon. Then I had to ask sauni - "What is in it ?", she was surprised that I even asked and she hesitated to answer. I kept looking at her and she finally replied - "Bhatmas, golveda, til". That's all she said. And then I was curious of sourness you know. I mean how come it tastes so good and I blurted it out - "Is this sourness from Tamarind ?". She said - "No, lapsi", And I wondered, how did they put lapsi and asked again. She said - "lapsiko dhulo". There, that was IT ! That was IT ! I got the secret ingredient so after talking to her for a while I got the basic idea how to make it. So here is the recipe. And feel free to modify it the way you want. Also I don't use measurements as we Nepali usually do not tend to use measurements.
Tip - Do not use a lot of tomatoes. Only two tomatoes will do.
Ingredients:
1. Toasted soya nuts2. Toasted Sesame seeds
3. Roasted Tomato or tomato sauce
4. Lapsi powder
5. Timur
6. Some Cilantro
Method
1. Grind toasted sesame seed2. Grind timur
3. Soak soya nuts in water for a day and remove the husk
4. Add all the ingredients in blender with water and blend it. I used Ninja blender which is quite powerful.
5. Keep adding water until it comes to the desired consistency.
6. Chop cilantro into very small pieces and Voila ! Your street style jhol aachar is ready. As easy and simple as that.
Let me know how yours turn out or if you have any questions feel free to ask.
