Jhol Noodle Bowl

Serves 4
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Directions

  1. 1In a dry pan over medium heat, add the soybeans, sesame seeds and dried red chillies.
  2. 2Dry roast for about 3–4 minutes until fragrant and lightly golden.
  3. 3Let this cool slightly, then blend into a fine powder.
  4. 4Set aside the jhol masala powder.
  5. 5Heat a large pan with the neutral oil and sesame oil.
  6. 6Add the garlic, onions and coriander stems.
  7. 7Cook for 4–5 minutes until the onions soften and become fragrant.
  8. 8Add the chopped tomatoes and cook until they break down and become soft.
  9. 9Add the prepared jhol masala, coriander powder, turmeric, salt and sugar.
  10. 10Stir well so the spices coat everything evenly.
  11. 11Pour in 2–3 cups of water, cover and simmer for about 15 minutes until everything is soft and the flavours have developed.
  12. 12Transfer the mixture to a blender and blend until smooth.
  13. 13Strain the mixture back into the pan for a silky broth.
  14. 14Add lemon juice and adjust seasoning if needed.
  15. 15Let the broth simmer gently.
  16. 16Cook the noodles according to the package instructions.
  17. 17Drain and set aside the noodles.
  18. 18In a frypan, add about 1 teaspoon oil and place the momos flat side down.
  19. 19Cook momos until the bottoms are golden.
  20. 20Add a small splash of water to the momos, cover and steam for 3–4 minutes until cooked through.
  21. 21To assemble, divide the noodles between bowls.
  22. 22Pour the hot jhol broth over the noodles and add the pan-seared momos on top.
  23. 23Finish with crushed peanuts, toasted sesame seeds, chilli oil and spring onions.
  24. 24Serve immediately.

Ingredients

  • 4 tbsp soybeans
  • 3 tbsp sesame seeds
  • 5 dried red chillies
  • 1 tbsp neutral oil
  • 1 tsp sesame oil
  • 6 garlic cloves
  • 2 medium onions
  • 4 tomatoes, chopped
  • 3 tbsp coriander stems
  • 1.5 tsp coriander powder
  • 0.5 tsp turmeric
  • 1 tsp salt
  • 0.5 tsp sugar
  • 2 cups water
  • 1 tbsp lemon juice
  • 300 g noodles
  • Momos / dumplings
  • 3 tbsp crushed peanuts
  • 2 tbsp toasted sesame seeds
  • 2 tbsp chilli oil
  • 3 tbsp spring onions, finely sliced

Equipment

dry panblenderlarge panfrypanbowls

Tips

  • Adjust salt to taste.
  • Add lemon juice and adjust seasoning if needed.
  • Serve immediately.