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Masyaura ko tarkari
मस्यौरा (masyaura ko tarkari): sun-dried lentil-and-taro nuggets simmered with potato in a tomato curry
Through the dry autumn in the eastern hills of Dhankuta, Bhojpur and Khotang, rooftops are spread with mats of masyaura, little nuggets of ground black gram mixed with grated taro or yam and sun-dried until rock hard, so that there is something nourishing for the lean winter months; Nepali grocers sell them in bags. To cook them they are fried until puffed, then simmered with potatoes in a tomato, garlic and ginger curry until they soften and soak up the sauce, giving a meaty, chewy texture and a deep, slightly sour flavour. The curry is eaten with rice, roti or dhido and keeps well for a couple of days. Beginners tend to throw the dried nuggets straight into the curry, where they stay hard and taste raw. Chef's tip: fry them first in hot oil until they swell and turn a shade darker, which gives both flavour and a tender bite.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 3 ½ oz dried masyaura nuggets
- 4 tbsp mustard or vegetable oil
- 1 /2 tsp cumin seeds
- 1 /4 tsp fenugreek seeds
- 1 onionfinely chopped
- 4 cloves garliccrushed
- 3 cm piece fresh gingergrated
- 1 /2 tsp ground turmeric
- 1 tsp red chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 3 tomatoeschopped
- 2 potatoespeeled, cut into 3 cm cubes
- 1 tsp salt
- 2 cups hot water
- 2 tbsp fresh coriander (optional)chopped
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Method
0/7 doneStep 1: Heat 4 tbsp mustard or vegetable oil in a heavy pan over a medium heat and fry 3 ½ oz dried masyaura nuggets for 3–4 minutes, stirring, until puffed and a shade darker. Lift out and set aside.
5 minStep 2: In the same oil, fry 1 /2 tsp cumin seeds and 1 /4 tsp fenugreek seeds for 20 seconds.
1 minStep 3: Add 1 onion and cook for 5–6 minutes until golden, then add 4 cloves garlic and 3 cm piece fresh ginger and fry for 1 minute.
6 minStep 4: Add 1 /2 tsp ground turmeric, 1 tsp red chilli powder, 1 tsp ground coriander, 1 tsp ground cumin and 3 tomatoes and cook for 3–4 minutes until the oil separates.
4 minStep 6: Pour in 2 cups hot water, bring to the boil, then cover and simmer for 18–20 minutes until the potatoes are tender and the masyaura soft throughout.
20 minStep 7: Simmer uncovered for a few minutes if the gravy is thin, scatter with 2 tbsp fresh coriander and serve hot.
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 11 g
- Carbs
- 32 g
- Fat
- 12 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does masyaura ko tarkari take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of fenugreek seeds?
- Leave them out, or add a little extra mustard seed (you lose the slightly bitter, maple-like note).
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