MASEURA KO TARKARI ( Sun-dried vegetable ball curry )

Maseura ko Tarkari (Maseura Curry) is a traditional Nepali dish made from maseura, which are fermented and sun-dried vegetable balls made from a combination of minced vegetables, colocasia leaf and black lentils. The dried balls are stored at ambient conditions, can be store up to a year or more. This hearty dish is a winter staple in my home. The most popular pairings for this dish are pindalu (taro) or potatoes, which complement the flavors perfectly. From elders to young ones everyone loves this dish. It has a distinct, mildly fermented taste that carries a subtle tang, almost like a light sourness, but it's not overpowering. The flavor is rich and savory, with earthy and umami notes from the lentils and vegetables. 

The history

Maseura in Nepal is deeply rooted in the need for preserving food and  the most of available resources, especially during times when fresh vegetables were not easily accessible. Historically, in rural Nepal, it was common to face food shortages during the winter months or during periods of crop scarcity. Maseura provided a solution to this problem by acting as a preserved food source. The process of making maseura involved grinding black lentils (often paired with seasonal vegetables) into a paste, shaping them into small balls, and then fermenting and sun-drying them. This preservation method allowed the food to be stored for extended periods, making it a reliable option when fresh produce was scarce.

In the past, maseura was considered a nutritious and hearty dish, especially during the winter when access to fresh vegetables was limited. The fermented balls would be cooked in a curry or soup with various spices and root vegetables like pindalu (taro) or potatoes, providing both flavor and essential nutrients. Maseura became an important staple in Nepali households, particularly in the hilly and mountainous regions, where farming was seasonal, and preserving food for the off-season was necessary for survival.

Today, maseura remains a cherished part of Nepali cuisine, and continues to be a symbol of food preservation, resilience, and the ingenuity of traditional cooking methods.

Freshly made maseura is kept in the sun to dry.

How to prepare maseura 

Ingredients:

• 4 cups Black Lentil Flour
• 2 cups Onion leaves (or your preferred leafy greens, finely chopped)

Method

1. Prepare the Paste: In a large bowl, mix the black lentil flour with enough water to form a thick paste. Stir in the finely chopped onion leaves (or your chosen greens) and combine everything well.

2. Allow Fermentation: Cover the bowl and leave it overnight. This will allow the paste to absorb moisture and undergo slight fermentation, which adds a nice flavor.

   NOTE:  If you're using whole black lentils, soak them in water for a few hours, then massage them to remove the skins. After draining, grind the lentils into a thick paste.

3. Shape the Maseura: The next morning, take small portions of the paste and roll them into small balls or nuggets. Wet your hands with a little water to prevent the paste from sticking. Place the formed balls on a tray or a Nanglo (traditional bamboo drying tray).

4. Sun Drying: Place the tray in direct sunlight to dry. It should take around three days for the maseura to dry completely, although it may take longer on cloudy days. To speed up the drying, bring the tray indoors at night.

5. Storage: Once the maseura is fully dried, store them in an airtight container. They can be kept for several months and serve as a nutritious preserved food.

Maseura ra pindalu ko tarkari ( sun-dried vegetable ball and taro curry )

Ingredients:

• 1 medium-sized Pindalu (Taro)
• 1 cup or a handful of Masyura (Dried Lentil Balls)
• 1 small Radish (optional)
• 2-3 Tomatoes
• 1 Onion
• ½ tablespoon Cumin Seeds
• ½ tablespoon Coriander Seeds
• 1-2 Red Chilies
• 2-3 cloves of Garlic
• 1 small thumb-sized piece of Ginger
• 1 tablespoon Ghee or Butter
• 1 tablespoon Vegetable Oil
• 1 teaspoon Turmeric Powder
• 1 Lime or Lemon
• Salt to taste

Method:

1. Make the Spice Paste: In a grinder or using a mortar and pestle, grind the cumin seeds, coriander seeds, red chilies, garlic, and ginger with a little water to form a smooth paste.

2. Fry the Masyura: Heat ghee (or butter) in a deep pan or karai over medium heat (you can also use a pressure cooker for quicker cooking). Add the Masyura (dried lentil balls) and fry them, stirring continuously, until they turn brown. This should take around 2-3 minutes. Once done, transfer the fried Masyura to a bowl and set aside.

3. Cook the Base: In the same pan, add vegetable oil. Fry the fenugreek seeds (optional) and chopped onion until the onion turns light brown. Then, add the turmeric powder and the spice paste. Stir well, and add the diced tomatoes, fried Masyura, and salt. Cook this mixture together for about 1-2 minutes, until the tomatoes soften. Add about 1-2 tablespoons of water to help soften the tomatoes if needed.

4. Add Water: Once the tomatoes are softened, add 3 cups of water to the pan. Bring the mixture to a boil.

5. Prepare the Taro: While the water is boiling, peel the Pindalu (taro) with a knife. Cut the taro into small, uneven pieces (for faster cooking and a rough texture). To do this, cut the taro halfway through and push the knife outward to break it into small chunks. This helps cook the taro evenly and gives it a better texture in the soup.

6. Cook the Taro: Add the diced taro and optional radish to the boiling soup. Cover the pan and cook for 15-20 minutes until the taro is fully cooked and tender. If necessary, add more water and bring it to a boil.

7. Finish the Soup: Once the taro is cooked, squeeze ½ lime juice into the soup. This helps balance the flavor and neutralizes any irritability from the taro.

8. Garnish and Serve: Garnish with fresh cilantro or dill if available. Serve the hot soup with steamed rice and a side of tomato chutney (golbheda ko achaar) for extra flavor.

• Be cautious when handling taro. Taro contains oxalates, which can irritate the skin, so make sure your hands are dry while working with it.
• Taro is mildly toxic when uncooked, so it’s important to cook it thoroughly before consumption.
• Use potato instead of taro, if not comfortable.
• Don’t add lime until the taro is fully cooked, as lime can slow down the cooking process.