Masyaura is a traditional Nepalese dish consisting of vegetable balls that are dried in the sun. Most commonly, the balls are prepared from black lentils as the main ingredient, which are mixed with taro stems, black matpe beans, colocasia leaves, yam, cauliflower, spinach, or potatoes.

Once shaped, the balls are dried in the sun for about three days, and they're then stored in airtight containers. When desired, masyaura is taken out of the container and fried in oil or added to soupy curries. It is believed that the name of the dish is derived from the word maas, meaning black lentils.