Masyaura: A Step-by-Step Guide to Making Nepali Fermented Vegetable Balls

Masyaura is a traditional Nepali dish made from fermented, sun-dried vegetable balls. These are crafted using minced vegetables and black lentils. Common vegetables include taro, yam, and colocasia leaf. Historically, masyaura served as a nutritious alternative when fresh vegetables were scarce. It is similar to soy chunks but uses different ingredients.

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

1. Place the lentil flour in a mixing bowl. Add enough water to form a thick paste.
2. Mix in the minced vegetables thoroughly.
3. Cover the bowl and leave it overnight. This allows the paste to absorb moisture and ferment slightly, enhancing its flavour.
4. In the morning, shape the mixture into small balls or nuggets using your hands. Wet your hands often to prevent sticking. Ensure the balls do not touch each other on the tray.
5. Place the tray in direct sunlight for drying. This process takes about three days but may vary depending on weather conditions. Bring them indoors at night to speed up drying.
6. Once fully dried, store them in an airtight container for several months.

Notes, Tips, and Variations

You can use whole black lentils instead of lentil flour. Soak them for several hours, remove the outer layer, drain water, and grind into a thick paste. In Nepali culture, cooked masyaura is often served with rice.

Nutritional Values

This dish offers a unique taste and is a testament to Nepali culinary traditions. It provides a nutritious option when fresh produce is unavailable.