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Nepali Recipes

Sanjaal Corps Initiative

Vegetarian Food – Masaura and Potato Tarkari (Nepali Food Recipe)

(Potatoes and Lentil-Vegetable Balls Curried in Spices)

(Note: Masauras are dehydrated (usually sun-dried) balls of black lentil paste and minced vegetables. Allow ample time to make masauras before assembling the dish)

For Masauras (Sun-Dried Lentil-Vegetable Balls):

INGREDIENTS

  • 4 cups split black lentil, presoaked overnight
  • 3 cups finely chopped onion, scallions, radish, cauliflower
  • 1 teaspoon asafetida
  • 1 teaspoon red hot chili powder
  • 1 tablespoon garlic
  • 1 tablespoon ginger
  • 1 tablespoon curry powder
  • Salt and Pepper
  • 1 cup water

DIRECTIONS

  • In a blender, combine soaked lentil, water, salt and pepper to for smooth paste.
  • Reserve the paste in a large bowl.
  • To the lentil paste, add chopped vegetables and all other ingredients; mix thoroughly to incorporate all ingredients.
  • Make 1-in. balls of the mixture and arrange them on a baking sheet.
  • Allow sun-drying until the ball are completely dehydrated.
  • Food dehydrator can be used instead.
  • Store the dehydrated lentil balls in air-tight container.

For Tarkari:

INGREDIENTS

  • 3 cups masauras
  • 1 cup potatoes, diced
  • 1 cup chopped onions
  • 1 cup chopped tomatoes
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 teaspoon chili paste
  • 1/2 teaspoon turmeric
  • 1 tablespoon cumin powder
  • 1 cup whole cream
  • 1 cup broth or water
  • 6 tablespoons oil
  • Salt and Pepper
  • 1 tablespoon chopped cilantro (for garnish)

DIRECTIONS

  • In a large non-stick sauté pan, heat three tablespoons of oil and fry masauras until golden brown. Reserve in a large plate.
  • To the same sauté pan, add the remaining amount of oil.
  • Fry cumin seeds until dark.
  • Add chopped onions and turmeric and fry until lightly browned.
  • Add potatoes, salt and pepper to the onion mixture and fry on low heat for ten minutes or so until potatoes are lightly browned cooked half way.
  • Add garlic, ginger, chili and cumin powder and stir for a couple of minutes.
  • Add browned masauras to the potato mixture followed by tomatoes, broth and cream.
  • Cover and allow simmering for 15 minutes or until the potatoes are cooked tender and a desired consistency of the stew has been achieved.
  • Garnish with chopped cilantro.
  • Serve with steamed rice.

Source: http://nepalicooking.tripod.com
Author: Tulsi Regmi

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