Masyaura Curry
Sun-dried lentil and vegetable dumplings simmered in a spiced tomato gravy, a preserved-food classic from Sikkim's Nepali village kitchens.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 8 g
- carbs
- 22 g
- fibre
- 5 g
- protein
- 10 g
- calories
- 210 kcal
Instructions
- 1
Toast the masyaura (dried lentil nuggets) in a dry pan until fragrant. Set them aside.
- 2
Heat mustard oil in a kadai (deep pan). Fry garlic, ginger and green chilli until fragrant.
- 3
Add onion and cook until golden.
- 4
Stir in tomatoes, turmeric and cumin powder. Cook until the tomatoes soften.
- 5
Add the roasted masyaura pieces. Mix well with the masala (spiced tomato mixture).
- 6
Pour in enough water to cover everything. Bring the liquid to a boil.
- 7
Simmer for 15–18 minutes. Cook until the masyaura softens and the gravy thickens.
- 8
Season with salt. Simmer briefly, then serve hot.
Chef's tips
Toasting the masyaura in a dry pan first brings out a rich, nutty flavour and removes any raw taste.
Ingredient substitutions
- masyaura → store-bought urad dal vadi broken into pieces, though flavour will differ
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on the stovetop with a splash of water.
Common mistakes to avoid
- •Skipping the dry-roasting step, which leaves the lentil nuggets tasting raw and bitter.
Serving suggestions
Cooked Masyaura Curry?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Sikkim
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
