Authentic Nepalese Masyaura: A Delicious Lentil Dumpling Recipe

Ingredients

  • 1 cup of Black Lentils
  • 1/2 cup of Rice
  • 1 Onion, chopped
  • 2 cloves of Garlic, minced
  • 1 tablespoon of Ginger, grated
  • 2 Green Chillies, sliced
  • 1 teaspoon of Turmeric Powder
  • 1 teaspoon of Cumin Seeds
  • 1 teaspoon of Coriander Powder
  • 2 tablespoons of Cooking Oil
  • 1 cup of Fresh Coriander, chopped
  • Salt to taste

Steps and instructions

  1. Soak the black lentils and rice in water for about 4 to 5 hours.
  2. After soaking, drain the water and grind the lentils and rice together to make a thick paste.
  3. Shape the paste into small round shapes or nuggets and lay them out in the sun to dry. This forms the 'Masyaura'.
  4. In a pan, heat the cooking oil and add the cumin seeds. When they start to crackle, add the chopped onion, minced garlic and grated ginger into the pan.
  5. Sauté the mixture until the onions turn golden brown.
  6. Add the green chillies, turmeric powder, and coriander powder into the pan and stir well.
  7. Add the 'Masyaura' nuggets into the pan and stir until they are well coated with the spice mixture.
  8. Lower the heat, cover the pan and let it simmer for about 20 minutes.
  9. Remove the cover, add salt to taste and sprinkle chopped fresh coriander on top.
  10. Serve the Masyaura hot with rice or bread.

Tools for making

  • Mixing Bowl - A bowl to soak and mix the lentils and rice.
  • Grinder - A kitchen appliance used to grind the soaked lentils and rice into a thick paste.
  • Sun Drying Rack - A rack or tray to place the shaped lentil and rice nuggets to dry under the sun.
  • Pan - A cooking utensil with a flat bottom and sides used for sautéing and simmering the Masyaura.
  • Spatula - A kitchen tool with a broad, flat edge used for stirring and flipping the Masyaura nuggets.
  • Knife - A sharp utensil used for chopping onions, mincing garlic, and slicing green chillies.
  • Cutting Board - A flat surface used to hold and cut ingredients such as onions, garlic, ginger, and green chillies.

Recipe variations

  • Replace black lentils with red lentils or chickpeas for a different flavor.
  • Add finely chopped vegetables like carrots, peas, or bell peppers to the lentil and rice paste for added texture.
  • Try using different spices such as garam masala, chili powder, or mustard seeds to customize the flavor profile.
  • For a gluten-free option, replace the rice with quinoa or millet.
  • Instead of shaping the paste into nuggets, form it into patties or balls and bake them in the oven for a healthier alternative.
  • For a meat-free version, substitute the 'Masyaura' nuggets with tofu or paneer (Indian cottage cheese).
  • Add a tangy twist by squeezing some lemon juice or serving the dish with a side of mint chutney.
  • Experiment with different cooking methods such as grilling or pan-frying the 'Masyaura' nuggets for a different texture.
  • For a spicier kick, add chopped green chilies or chili flakes to the lentil and rice paste.
  • Try garnishing the dish with toasted sesame seeds or crushed peanuts for added crunch.

Recipe overview

Masyaura is a popular and cherished recipe in the Nepalese cuisine, made from black lentils and rice. This dish is unique for its nuggets, which are sun-dried and then cooked with an aromatic blend of spices. It's a delightful mix of textures and flavors, with the crispy Masyaura nuggets and the warm, spicy sauce. The preparation of Masyaura is a bit time-consuming, as the nuggets need to be sun-dried, but the end result is definitely worth the effort. This dish is typically served with rice or bread and offers a hearty and satisfying meal. Embrace a new culinary adventure and enjoy the process of making your very own Masyaura at home.

Common questions

  1. How long do I need to soak the lentils and rice? Soak the black lentils and rice in water for about 4 to 5 hours.
  2. How do I shape the lentil and rice mixture? After soaking, drain the water and grind the lentils and rice together to make a thick paste. Shape the paste into small round shapes or nuggets and lay them out in the sun to dry. This forms the 'Masyaura'.
  3. What spices do I need to use? You will need turmeric powder, cumin seeds, and coriander powder for this recipe.
  4. How long should I simmer the Masyaura? Lower the heat, cover the pan, and let it simmer for about 20 minutes.
  5. What can I serve Masyaura with? Masyaura can be served hot with rice or bread.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to soak and mix the black lentils and rice.
  • Grinder - A kitchen appliance used to grind the soaked lentils and rice into a thick paste.
  • Sun Drying Tray - A tray or rack for drying the shaped 'Masyaura' nuggets in the sun.
  • Pan - A cooking utensil used to sauté the onions, garlic, and ginger and simmer the 'Masyaura' with spices.
  • Spatula - A flat utensil used for stirring and flipping the 'Masyaura' while cooking.
  • Knife - A sharp tool for chopping the onion and slicing the green chillies.
  • Cutting Board - A sturdy surface for safely chopping the vegetables.
  • Measuring Spoons - Utensils for accurately measuring the spices and oil quantities.
  • Cover/Lid - A lid or cover to cover the pan while simmering the 'Masyaura'.
  • Serving Plate - A plate or dish to serve the cooked 'Masyaura'.

Origin stories

Masyaura, an integral part of Nepalese cuisine, is particularly popular in the hilly and mountainous regions of Nepal. It's a type of dried nugget made from black lentils and rice. The interesting thing about Masyaura is its process of making which involves sun drying. In the olden days, people in these regions used to prepare it in large quantities during the sunny days of summer and monsoon, and store it for use during the harsh winter months when fresh vegetables were scarce. It was their ingenious way of preserving food that could last for months. To this day, Masyaura is seen as a symbol of resilience and resourcefulness, reflecting the tenacity of the people living in the harsh geographical conditions of the Himalayas.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.