recipe.exchange

Masyaura (Nepali Fermented Vegetable Balls)

@arecipe.bsky.social

Masyaura are Nepali fermented sun-dried vegetable balls made with a combination of minced vegetables and black lentils. The choice of vegetables is mostly taro, yam, and colocasia leaf. As finding fresh vegetables year-round was hard in the earlier days, masyaura become an alternative nutritious food item when fresh vegetables weren’t available. It also can be compared with soy-chunks, though soy-chunks are made from soybeans and masyaura is made with minced vegetables.

Ingredients

  • 4 cups black lentil flour
  • 2 cups minced vegetables (e.g. taro, yam, colocasia leaf)

Instructions

  1. 1
    Place the lentil flour in a mixing bowl, and add enough water to make a thick paste.
  2. 2
    Mix in the vegetables.
  3. 3
    Cover the bowl and leave it overnight. This allows the paste to absorb the moisture completely and go through slight fermentation, which gives a nice flavor to the product.
  4. 4
    In the morning, make small balls or nuggets by using your hand, and place them on a tray. Wet your hand often with water, which helps prevent the paste from sticking to your hand. The balls should not touch each other.
  5. 5
    Place the tray in the direct sun to allow them to dry. It will take around three days to completely sun-dy, and it might take even longer on less sunny or cloudy days. Keep it indoors during the night to speed up the drying process.
  6. 6
    Once they are completely dried, keep them in an airtight container store for several months.

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Masyaura_(Nepali_Fermented_Vegetable_Balls)