Recipies

Masyaura (मस्यौरा)

About Masyaura (मस्यौरा)

Masyaura is a traditional Nepali fermented vegetable product, typically made from black lentils or a mix of lentils and taro. It's a staple ingredient in many Nepali households, used to add flavor and texture to various curries and stews. Known for its umami flavor and nutritional value, it's a testament to resourceful food preservation techniques in Nepali cuisine.

Picture of Masyaura

History

Masyaura's history is deeply intertwined with the agricultural and culinary practices of rural Nepal. The process of making masyaura is a traditional method of preserving surplus vegetables and lentils, ensuring food availability during off-seasons. The practice is thought to have originated in rural farming communities where people ingeniously utilized available resources. While specific written historical records might be scarce, masyaura has been a generations-old culinary tradition that reflects the resourcefulness and sustainable practices of Nepalese people. Its method of preparation has been passed down through families, solidifying its place in the cultural food heritage of Nepal.

Fact 1

Masyaura is a great source of protein, especially for vegetarians.

How to prepare?

Black Lentils (Maas ko daal) - 2 cupsTaro Root (Pindalu), grated (optional) - 1 cupTurmeric powder - 1 teaspoonSalt - 1 teaspoon or to tasteWater - As needed for mixing

Learn step by step to prepare Masyaura

  • 1
    Soak the black lentils (Maas ko daal) overnight or for at least 6-8 hours.
  • 2
    Drain the soaked lentils and grind them into a coarse paste using a grinder or mortar and pestle.
  • 3
    If using, grate the taro root (Pindalu) and add it to the lentil paste.
  • 4
    Add turmeric powder and salt, mixing well.
  • 5
    Form the mixture into small balls or desired shapes. Traditionally, small disc or round shapes are made.
  • 6
    Place the masyaura on a tray or bamboo mat and let it ferment in a warm place for 1-2 days.
  • 7
    After fermentation, spread the masyaura out in the sun for 2-3 days to completely dry them. This helps to preserve them for longer periods.
  • 8
    Store the dried masyaura in an airtight container in a cool, dry place.
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