By Rajlakshmi
May 23, 2026
This Nepali-style jhol noodle bowl has noodles in a tangy, spicy, and wonderfully warming nutty broth with a distinct earthy flavour and rich texture.
4 tbsp soybeans 3 tbsp sesame seeds 5–6 dried red chillies 1 tbsp neutral oil 1 tsp sesame oil 6 cloves garlic 2 medium onions 4 tomatoes, chopped 3 tbsp coriander stems 1½ tsp coriander powder ½ tsp turmeric 1 tsp salt ½ tsp sugar 2–3 cups water 1–2 tbsp lemon juice 300–350 g noodles
Momos or dumplings, as needed 3 tbsp crushed peanuts 2 tbsp toasted sesame seeds 2 tbsp chilli oil 3 tbsp spring onions, finely sliced
In a dry pan over medium heat, combine the soybeans, sesame seeds, and dried red chillies. Dry roast and blend into fine powder.
Heat a big pan with the oil and sesame oils. Combine the garlic, onions, and coriander stems. Cook for 4-5 minutes.
Cook the diced tomatoes until they break down and become soft. Combine the prepared jhol masala, coriander powder, turmeric, salt, and sugar.
Stir thoroughly so that the spices coat everything evenly. Add water, cover, and cook for about 15 minutes.
Bend until smooth. Strain the ingredients back into the pan. Add lemon juice and adjust spice as required. Allow the broth to boil gradually.
Cook the noodles. Drain and set aside. In a pan, heat oil and set the momos flat side down. Cook the bottoms until they are browned.
Add a splash of water, cover, and steam. Divide the noodles into bowls, pour the hot jhol soup over the noodles.
Top with the pan-seared momos. Serve with crushed peanuts, toasted sesame seeds, chilli oil, and spring onions.