Masaura and Potato Tarkari

Masaura and Potato Tarkari Recipe - Delicious Vegetarian Dish from Nepal

Region / culture: Nepal | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Masaura and Potato Tarkari is a traditional Nepali dish that combines dehydrated lentil balls (masauras) with a flavorful potato stew (tarkari). This dish is not only delicious but also packed with nutrients, making it a wholesome meal for the whole family.

History

Masaura and Potato Tarkari has been a popular dish in Nepal for generations. The dehydrated lentil balls were traditionally made during the summer months when the sun was strong enough to dry them out. The potato stew, on the other hand, is a comforting and hearty dish that is enjoyed year-round. This recipe has been passed down through families and is a staple in Nepali cuisine.

Ingredients

Masauras

4 cups split black lentils, pre-soaked overnight
2 cups finely chopped onions, scallions, radish, cauliflower
1 tsp freshly ground black pepper
salt
1 cup water

Tarkari

3 cups masauras
2 cups diced potatoes
1 cup chopped onions
1 cup chopped tomatoes
0.5 tsp fenugreek
0.5 tsp cumin seeds
1 tsp garlic paste
1 tsp ginger paste
1 tsp chili paste
0.5 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground black pepper
2 cups milk

How to prepare

Masauras

In a blender, combine soaked lentils, water, salt, and pepper to form a smooth paste.
Transfer the paste to a large bowl.
Add chopped vegetables to the lentil paste and mix thoroughly to incorporate all ingredients.
Shape the mixture into 1-inch balls and arrange them on a baking sheet.
Allow the balls to sun-dry until completely dehydrated. Alternatively, use a food dehydrator.
Package the dehydrated lentil balls in an air-tight container.

Tarkari

In a large non-stick sauté pan, heat three tablespoons of oil and fry the masauras until golden brown.
Transfer to a large plate.
In the same sauté pan, add the remaining two tablespoons of oil.
Fry fenugreek and cumin seeds until dark.
Add chopped onions and fry until lightly browned.
Add potatoes, salt, and pepper to the onion mixture and fry on low heat for about ten minutes, or until the potatoes are lightly browned and halfway cooked.
Stir in cumin and coriander and cook for a couple of minutes.
Add the browned masauras to the potato mixture, followed by tomatoes and milk.
Cover and simmer for 10–15 minutes, or until the potatoes are tender and the stew reaches the desired consistency.
Garnish with chopped cilantro.
Serve with steamed rice.

Variations

You can add other vegetables like peas, carrots, or bell peppers to the potato stew for added nutrition.
For a spicier version, increase the amount of chili paste or add fresh green chilies.
You can also add coconut milk for a creamy texture in the potato stew.

Cooking Tips & Tricks

Make sure to soak the lentils overnight to ensure they blend into a smooth paste.

- Sun-drying the lentil balls is the traditional method, but you can also use a food dehydrator for convenience.

- Fry the masauras until golden brown for a crispy texture.

- Simmer the potato stew on low heat to allow the flavors to meld together.

Serving Suggestions

Masaura and Potato Tarkari is best served with steamed rice or roti for a complete meal. You can also enjoy it with a side of pickles or yogurt for added flavor.

Cooking Techniques

Sun-drying the lentil balls is a traditional technique, but you can also use a food dehydrator for convenience.

- Frying the masauras until golden brown adds a crispy texture to the dish.

- Simmering the potato stew on low heat allows the flavors to develop and the potatoes to cook through.

Ingredient Substitutions

If you don't have black lentils, you can use red lentils or yellow lentils as a substitute.

- You can use any vegetables of your choice in the potato stew, depending on what you have on hand.

- If you don't have fresh ginger or garlic, you can use powdered versions as a substitute.

Make Ahead Tips

You can prepare the masauras in advance and store them in an air-tight container for up to a week. The potato stew can also be made ahead of time and reheated before serving.

Presentation Ideas

Serve Masaura and Potato Tarkari in a large serving bowl garnished with fresh cilantro for a pop of color. You can also sprinkle some roasted cumin seeds on top for added flavor.

Pairing Recommendations

This dish pairs well with a side of steamed rice, roti, or naan bread. You can also serve it with a side of yogurt or pickles for a balanced meal.

Storage and Reheating Instructions

Leftover Masaura and Potato Tarkari can be stored in an air-tight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Masaura and Potato Tarkari contains approximately 350-400 calories, making it a satisfying and filling meal.

Carbohydrates

Masauras are a good source of carbohydrates, providing energy for the body. The lentils and vegetables in this dish contribute to the total carbohydrate content.

Fats

The fats in this dish come from the oil used for frying and cooking. It is recommended to use healthy oils like olive oil or coconut oil for added nutritional benefits.

Proteins

Lentils are a rich source of plant-based proteins, making this dish a great option for vegetarians and vegans. The combination of lentils and milk in the potato stew provides a complete protein source.

Vitamins and minerals

This dish is packed with vitamins and minerals from the lentils, vegetables, and spices. It is a good source of vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains lentils, milk, and spices, which may be allergens for some individuals. It is important to check for any food allergies before consuming this dish.

Summary

Masaura and Potato Tarkari is a nutritious and balanced meal that provides a good mix of carbohydrates, proteins, fats, vitamins, and minerals. It is a wholesome dish that can be enjoyed by the whole family.

Summary

Masaura and Potato Tarkari is a delicious and nutritious Nepali dish that combines dehydrated lentil balls with a flavorful potato stew. Packed with proteins, vitamins, and minerals, this dish is a wholesome meal that can be enjoyed by the whole family.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a chilly winter evening, and my dear friend Sunita had invited me over for dinner. As soon as I walked into her cozy kitchen, I was greeted by the warm aroma of spices and curries simmering on the stove.

Sunita was busy bustling around the kitchen, her hands moving deftly as she chopped vegetables and stirred pots. I watched in awe as she effortlessly whipped up a delicious feast for us to enjoy. And then, she pulled out a large pot filled with a hearty looking curry that I had never seen before.

"What's this?" I asked, peering over her shoulder.

"Oh, this is Masaura and Potato Tarkari," Sunita replied with a smile. "It's a traditional Nepali dish that my grandmother used to make for me when I was a little girl. It's comfort food at its finest."

I couldn't wait to try it. The Masaura and Potato Tarkari looked so rich and flavorful, with chunks of tender potatoes swimming in a thick, fragrant gravy. My mouth watered at the sight of it, and I knew I had to learn how to make it myself.

Sunita noticed my interest and offered to teach me her family recipe. I eagerly accepted, and we spent the evening cooking together, chatting and laughing as we stirred and simmered. Sunita shared with me the secrets of her grandmother's recipe, passed down through generations, and I soaked up every word like a sponge.

The key to a good Masaura and Potato Tarkari, Sunita explained, lay in the spices. We toasted whole cumin seeds, mustard seeds, fenugreek seeds, and dried red chilies in a hot pan until they released their aromatic oils. Then we ground them into a fine powder, creating a fragrant spice blend that would form the base of our curry.

Next, we sautéed onions, garlic, and ginger in ghee until they were soft and golden, filling the kitchen with a mouthwatering aroma. We added the spice blend to the pot, along with diced tomatoes, and let it simmer until the flavors melded together into a rich, thick sauce.

Then came the star of the show - the Masaura. Sunita explained that Masaura was a dried lentil cake made from ground black lentils, soaked overnight, and then fried until crisp and golden. It added a unique texture and depth of flavor to the curry, making it truly special.

We added the Masaura to the pot, along with chunks of tender potatoes and a splash of water to create a luscious gravy. We let it simmer gently on the stove, allowing the flavors to mingle and develop, until the potatoes were soft and tender and the Masaura had soaked up all the delicious juices.

Finally, we garnished the Masaura and Potato Tarkari with fresh cilantro and a squeeze of lemon juice, adding a bright, fresh note to the rich, earthy flavors of the curry. I couldn't wait to dig in.

As we sat down to enjoy our meal, I took my first bite of the Masaura and Potato Tarkari, and my taste buds exploded with joy. The curry was rich and savory, with a hint of heat from the spices and a crunch from the crispy Masaura. It was a perfect balance of flavors and textures, warming me from the inside out on that chilly winter evening.

I thanked Sunita profusely for sharing her family recipe with me, and she smiled warmly, happy to pass on a piece of her culinary heritage. I knew that this Masaura and Potato Tarkari would become a staple in my own kitchen, a dish that I would make for my family and friends for years to come.

And so, that's how I learned to make Masaura and Potato Tarkari - from a dear friend, in a warm and cozy kitchen, on a chilly winter evening. It's a recipe that holds a special place in my heart, a taste of tradition and love that I will cherish forever.