Masaura and Potato Tarkari

Description
Sun-dried lentil-vegetable balls

Masauras

 * 4 cups split black lentil, pre-soaked overnight
 * 2 cups finely chopped onion, scallions, radish, cauliflower
 * 1 teaspoon freshly ground black pepper
 * salt
 * 1 cup water

Tarkari

 * 3 cups masauras
 * 2 cups potatoes, diced
 * 1 cup chopped onions
 * 1 cup chopped tomatoes
 * ½ teaspoon fenugreek
 * ½ teaspoon cumin seeds
 * 1 teaspoon garlic paste
 * 1 teaspoon ginger paste
 * 1 teaspoon chile paste
 * ½ teaspoon turmeric
 * 1 teaspoon ground cumin
 * 1 teaspoon ground coriander
 * 1 teaspoon ground black pepper
 * 2 cups milk

Masauras

 * 1) In a blender, combine soaked lentil, water, salt and pepper to for smooth paste.
 * 2) Reserve the paste in a large bowl.
 * 3) To the lentil paste, add chopped vegetables; mix thoroughly to incorporate all ingredients.
 * 4) Make 1-inch balls of the mixture and arrange them on a baking sheet.
 * 5) Allow sun-drying until the ball are completely dehydrated.
 * 6) Food dehydrator can be used instead.
 * 7) Package the dehydrated lentil balls in air-tight container.

Tarkari

 * 1) In a large non-stick saute pan, heat three tablespoons of oil and fry masauras until golden brown.
 * 2) Reserve in a large plate.
 * 3) To the same saute pan, add the remaining two tablespoons of oil.
 * 4) Fry fenugreek and cumin seeds until dark.
 * 5) Add chopped onions and fry until lightly browned.
 * 6) Add potatoes, salt and pepper to the onion mixture and fry on low heat for ten minutes or so until potatoes are lightly browned cooked half way.
 * 7) Add cumin and coriander and stir for a couple of minutes.
 * 8) Add browned masauras to the potato mixture followed by tomatoes and milk.
 * 9) Cover and allow simmering for 10–15 minutes or until the potatoes are cooked tender and a desired consistency of the stew has been achieved.
 * 10) Garnish with chopped cilantro.
 * 11) Serve with steamed rice.