🍲 Masyaura (Nepali Fermented Vegetable Balls)

Ingredients

• 4 cups black lentil flour
• 2 cups minced vegetables (e.g. taro, yam, colocasia leaf)

Method

1. Place the lentil flour in a mixing bowl, and add enough water to make a thick paste.
2. Mix in the vegetables.
3. Cover the bowl and leave it overnight. This allows the paste to absorb the moisture completely and go through slight fermentation, which gives a nice flavor to the product.
4. In the morning, make small balls or nuggets by using your hand, and place them on a tray. Wet your hand often with water, which helps prevent the paste from sticking to your hand. The balls should not touch each other.
5. Place the tray in the direct sun to allow them to dry. It will take around three days to completely sun-dy, and it might take even longer on less sunny or cloudy days. Keep it indoors during the night to speed up the drying process.
6. Once they are completely dried, keep them in an airtight container store for several months.