Masaura

Etymology

There is no exact or written proof but local people believe the word itself derived from the word Maas (black lentils). As Maas is a key ingredient of Masaura preparation, the name might be derived after Maas.

History

There is no such history on when who invented or start making Masaura, but it is likely one of the traditional preserved food items of Nepal.

Ingredient

Masaura is made from Mince vegetables like taro, yam, and colocasia leaf with Black lentils.

Ratio:

4 cups Black Lentis Flour to 2 cups of Mince vegetable

Preparation

In a large mixing bowl, add 4 cups black lentils flour and add some water to make a thick paste. Then add finely sliced vegetables and mix them together. Cover the bowl and leave it overnight. This allows paste to absorb the moisture completely and allows time for slight fermentation. Fermentation gives a nice flavor to the product.

(If you are using whole black lentils, soak them in the water for several hours, remove the outer layer, drain water, and then grind them forming a thick paste.)

In the morning, make small balls or nuggets by using your hand and keep them in the tray or Supo/Mandro/Nanglo (made from bamboo, and traditionally used for drying lentils, foods, etc.). Always wet your hand often with water while making balls, which helps you get rid of problems of sticking paste into your hand. These balls or nuggets shouldn’t be clogged together in the tray.

Keep them in the direct sun for drying. It will take around three days to completely sun-dried, and might take even longer in less sunny or cloudy days. Keep it indoors during the night to speed up the drying process.

Once they are completely dried, keep them in an airtight container and can be stored for several months.

In steps

1. Clean lentils and soaking to remove the husk Grind it to powder.
2. Add other vegetable shreds in equal proportion to lentils
3. Make a fine paste of a mixture of lentil power and vegetables
4. Shape into balls of reasonable size
5. Put those balls under the sun to dry
6. Put it in a glass jar or any other dry container and preserve for a long time

How to cook

Things Needed

1. Masaura (1 and 1/2 cup)
2. Potato (Medium-sized, cut in cube size, 2)
3. Turmeric Powder (1/2 teaspoon)
4. Salt (according to taste)
5. Red Chili Powder (1/2 tablespoon)
6. Cumin-Coriander powder (1/2 tablespoon)
7. Ginger-Garlic Paste (1/2 tablespoon)
8. Tomatoes (Medium-sized, 3, finely chopped)
9. Fenugreek Seeds (1/2 teaspoon)
10. Cumin Seeds (1 pinch)
11. Oil (1/2 cup to fry Masaura and 1/2 cup for curry)
12. Serrano Pepper/ Green Chili (1-2, finely chopped)
13. Water (3 cups)
14. Cilantro (2 tablespoons)
15. Timur (Pepper) Powder (1/2 tablespoon, optional)

Directions:

1. Take a pan, heat the oil and fry Masaura until it becomes red and crispy. Make sure to stir as you fry because it burns fast.
2. On a separate pan add oil for the curry. Add cumin and fenugreek seeds. Once seeds are golden brown add potato and green chilies. Fry until it becomes golden brown.
3. Add fried masaura, salt, turmeric powder and stir properly. Cover and cook it on a low to medium heat for 5 minutes.
4. Add tomato, cumin-coriander powder, ginger-garlic paste, Timur (Pepper) and red chili powder.
5. Stir, cover and cook for another 5 minutes.
6. Add water and stir well. Cook on medium heat and let the mixture boil. Turn off the stove once you get the desired gravy consistency. Sprinkle finely chopped cilantro for garnishing.

(Note: Do not cook on high heat. Be patient and cook on medium heat, (and at 4 and 5 levels if you are using the electric stove)