Recently, my mother re-introduced me to Maseura, a traditional item found in the Nepali kitchen made from split black lentils or maas ko daal. The accompanying vegetables included as highlighted from the food writings in the public spaces point out to the use of taro (पिँडालु) or parts of the plant such as its leaves or its stem, but what we can also see is the use of kubindo, a variety of Gourd. A fact, which was also shared by my mother, who recalls seeing many Khas women carrying dokoful of excess kubindo to make maseura. Jyoti Pathak, who has written a book on Nepali food also recommends using vegetable leaves such as cauliflower, cabbage, spinach, or mustard leaves and makes it flexible for the reader to make use of other vegetables. However, my understanding of it is that she recommends the addition within a certain context.
Dried Maseura
It seems to me to be a common food item in many ethnic communities, as it can be made at home or these days easily accessible in the market. Within the households of the hilly community, maas ko daal (split urad gram) is also a common food item cooked during winter, especially in an iron pot (फलामको कढाई). In the past, when not so many fresh vegetables were available like how it is today, and as part of a preserved food tradition, maseura making was often done during winter or dry seasons. So, the history of preparing maseura can partially be understood within this cultural context. When I received this ingredient, I prepared it in a style typical of Nepali broth or jhol with potatoes and spices of cumin, ginger, garlic, turmeric, chili, and coriander leaves. Recipe instruction was provided by my mother, Chrisna Gurung.
Maseura and Aaloo ko jhol
Ingredients
6 - 7 Maseura
1 small onion
1 tsp cumin powder
1/2 tsp turmeric powder
1 tbsp ginger paste
2-3 garlic cloves | sliced or paste
2 medium-sized potatoes, diced
2 tomatoes, chopped
Salt & chilies (according to taste)
Method
1. Soak the maseura in cold water for 5 mins to gain soft texture.
2. In medium heat, add oil in a pan and fry the maseura until it turns slightly brown. Once it is done remove it.
3. In the same pan, add the onion, followed by adding cumin powder, turmeric powder, ginger paste, and garlic paste. Once the onion is soft, add the diced potatoes and cook it in medium heat for 5 minutes. Stir constantly and let the spices mix well with potatoes.
4. Add the maseura and tomatoes.
5. Add 2 cups of water and bring the mixture to a boil for 10 minutes on medium-low heat.
6. Check when the potatoes are soft.
7. Before serving check the seasoning, modify according to taste. Garnish with coriander leaves.
Note: Another technique involves just frying the maseura in minimal oil without soaking. Feel free to choose your own choice of method.
Maseura served with rice, and home-made pickle of karela | gourd