Description
A flavorful and tangy sauce from Nepal, perfect for dipping or drizzling over momos and other dishes.
Ingredients
Scale
- 1/2 cup soybeans
- 1/4 cup sesame seeds, roasted
- 2 medium tomatoes, chopped
- 1/4 cup peanuts, roasted
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp chili powder
- 2 tbsp lemon juice
- Oil for frying
- Salt to taste
- Water as needed
Instructions
- Dry roast sesame seeds and peanuts until fragrant, then set aside to cool.
- In a pan, heat oil and fry cumin seeds until they pop. Add onions, garlic, and ginger, cooking until onions are translucent.
- Stir in chopped tomatoes, cumin, turmeric, and chili powder. Cook until the tomatoes break down.
- Transfer the tomato mixture to a blender with the roasted peanuts and sesame seeds. Add water to create a smooth paste.
- Pour the blended mixture back into the pan, adding more water if necessary, and simmer for a few minutes.
- Finish by stirring in lemon juice and adjusting the seasoning before serving.
Notes
For extra flavor, consider adding Sichuan pepper for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Blending and Cooking
- Cuisine: Nepalese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Nepalese sauce, Jhol sauce, dipping sauce, vegan recipes, momos