Masyaura (Nepali Fermented Vegetable Balls)
Photo: AlexanderVanLoon, CC BY-SA 3.0
Masyaura are sun-dried balls of black lentil paste and minced vegetables, a Nepali way of keeping vegetables on hand when fresh ones were scarce. The paste ferments overnight, which adds a gentle tang before the drying begins. Taro, yam and colocasia leaf are the usual choices. Once dried, they keep for months in a sealed container, and in Nepal they are cooked and served with rice.
Instructions
Put the black lentil flour in a mixing bowl and stir in enough water to make a thick paste.
Mix in the minced vegetables until they are evenly distributed through the paste.
Cover the bowl and leave it overnight. The paste absorbs the moisture and ferments slightly, which gives the balls their flavor.
In the morning, shape the paste by hand into small balls or nuggets and set them on a tray. Wet your hands often so the paste does not stick, and keep the balls from touching each other.
Set the tray in direct sun to dry. Full drying takes around three days, and longer when the weather is cloudy. Bring the tray indoors at night to help the drying along.
Once the balls are completely dry, store them in an airtight container, where they keep for several months.
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