Home cooking attempt — Momo from scratch

I spent an afternoon making Momo from scratch following a traditional recipe. Getting timur Sichuan pepper right was the main challenge — it's not as straightforward as it looks. The hearty and filling result was rewarding once I got it right.

dal bhat power for 24 hours is a trekking mantra reflecting how central the dish is to Nepali daily life. I served it with tongba millet beer as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Momo yourself gives you a new appreciation for what goes into it at a restaurant.