Masyaura

Masyaura (or maseura^[1]) are the lentil nuggets prepared in most of the Nepalese houses during winter. It is prepared in winter and store in airtight container and consumed by preparing soupy curry in later days. Based on different places, masyaura are made of different lentils mixing with taro stem, yam, potatoes, cauliflowers or spinach. The most common masyura is made from black matpe bean and taro stems.

References

↑ Jyoti Prakash Tamang (17 August 2009). Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values. CRC Press. pp. 77–. ISBN 978-1-4200-9325-4.

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[Tamang2009-1] Jyoti Prakash Tamang (17 August 2009). Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values. CRC Press. pp. 77–. ISBN 978-1-4200-9325-4.