Masyaura

Masyaura

Masyaura (Nepali: मस्यौरा, or maseura^[1]) are the lentil nuggets prepared in most Nepalese houses during winter. They are prepared in winter, stored in airtight containers and consumed by preparing soupy curry in the ensuing days. Depending on the places in which they are prepared, masyaura are made of different lentils mixed with taro stem, yam, potatoes, cauliflowers , Wax Gourd , spinach etc. 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.

This Nepalese cuisine–related article is a stub. You can help Wikipedia by .

[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.

[1]