🇳🇵 Nepal · Sauces

Nepali Jhol Momo Achar

Name: Nepali Jhol Momo Achar
Total time: 35 min
Yield: One batch; the final yield depends on the hot water added
Cuisine: Nepal
Ingredients: 2 large ripe tomatoes, roughly chopped; ⅓ cup sesame seeds; ⅓ cup soybeans (bhatmas); ½ tsp cumin seeds; 3 dried red chillies; ½ tsp ground turmeric; ½ tsp ground cumin; 1 tsp fine salt, plus more if needed; 1 tsp garlic-ginger paste; ½ tsp black peppercorns; Neutral cooking oil, as needed; Hot water, as needed for a smooth, pourable jhol

A smooth, pourable Nepali momo achar with roasted soybeans, sesame, tomato, dried chilli and warming spices.

Time35 minLevelEasyMakesOne batch; the final yield depends on the hot water added

Behind the plate

Jhol achar turns a plate of momo into a complete bowl. The word jhol describes its loose, flowing character: it should surround the dumplings and lightly coat each wrapper rather than sit beside them like a thick chutney.

This version builds its distinctive savoury body from toasted sesame and soybeans, known as bhatmas in Nepali cooking. Tomato brings acidity, dried chilli brings warmth, and garlic, ginger, cumin and black pepper give the finished sauce a rounded aromatic finish.

Why this recipe works

Dry-toasting the sesame, soybeans and whole spices develops roasted flavour before blending. Cooking the tomato removes its raw edge, while gradually adding hot water lets the same concentrated base become a silky, pourable jhol without washing out the seasoning.

The recipe

Ingredients

2 large ripe tomatoes, roughly chopped
⅓ cup sesame seeds
⅓ cup soybeans (bhatmas)
½ tsp cumin seeds
3 dried red chillies
½ tsp ground turmeric
½ tsp ground cumin
1 tsp fine salt, plus more if needed
1 tsp garlic-ginger paste
½ tsp black peppercorns
Neutral cooking oil, as needed
Hot water, as needed for a smooth, pourable jhol

Method

Place the sesame seeds, soybeans, cumin seeds, dried red chillies and black peppercorns in a dry, heavy frying pan. Toast over medium-low heat, stirring constantly, until the sesame is golden, the spices are fragrant and the soybeans are evenly roasted. Transfer to a plate and cool.
Add enough oil to lightly coat the same pan. Add the garlic-ginger paste and cook briefly over medium heat until fragrant, taking care not to burn it.
Add the tomatoes, turmeric, ground cumin and salt. Cook until the tomatoes have collapsed into a soft, concentrated mixture and no longer taste raw.
Transfer the cooked tomato mixture and all the cooled toasted ingredients to a blender. Add a small splash of hot water and blend until completely smooth.
Continue adding hot water gradually, blending between additions, until the achar is fluid enough to pour around momo while still coating the back of a spoon lightly.
Return the jhol to a clean saucepan if it needs reheating. Bring it just to a gentle simmer, taste and adjust the salt, heat or water before serving.

Chef’s notes

Roast the soybeans thoroughly over controlled heat; pale or under-toasted soybeans can leave the jhol tasting raw and beany.
Let the toasted ingredients cool before grinding so their oils do not turn the mixture heavy or greasy.
Add the hot water gradually. The precise amount depends on tomato juiciness, blender strength and whether the jhol will be served under or beside the momo.
The sauce should be smooth and pourable, but not watery. It needs enough body to season every bite.
Cool leftovers promptly, cover and refrigerate. Reheat only the quantity needed for service.

At the table

Arrange hot steamed momo in a shallow bowl and ladle the warm jhol around them, leaving the pleated tops visible. Serve the linked thick Momo Ko Achar on the side for a stronger sesame-and-timur contrast.