Dai Nei Iong is a Meghalaya’s version of Kali Dal | Maa ki Dal. I chose this recipe because I was intrigued by the taste that a black sesame paste would give to this dal made by the Khasi tribe in Meghalaya.
This month on the Shhhhh…. Secretly Cooking challenge, we are recreating dishes from the north eastern Indian state called Meghalaya (Land of the Clouds). My partner for this challenge is Sharanya Palanisshami who blogs at Sara’s Tasty Buds.
Sharanya gave me Udad Dal and Garlic as my secret ingredients and I made this hearty dal called Dai Nei Iong from Meghalaya. It is a simple dal made with whole udad with a black sesame-mustard oil-ginger-garlic paste providing the flavouring. It was very easy to make and went well with both rice and rotis. I have given Sharanya black sesame and ginger. I am waiting to see what she made with these ingredients.
I have used this recipe of Dai Nei Iong by Eat Your Kappa to make this dish.
Do also try my recipe for Dal Makhani.
Recipe for Dai Nei Iong | Udad Dal with Black Sesame from Meghalaya
Dai Nei Iong
Ingredients
- 1/2 Cup Whole Black Gram, Whole Udad with Skin
- 2 tsp Black Sesame Seeds
- 3-4 Large Garlic Cloves
- 2″ Piece Ginger
- 1 tsp Mustard Oil
- 1.5 Cups Water
- Salt to Taste
Instructions
- Wash and soak the udad dal in 1.5 cups of water for about 1 hour.
- Add salt to the soaked dal and pressure cook the udad dal till it is fully cooked and mashable.
- Grind together the ginger, garlic, mustard oil, and 4 tbsp water to form a smooth paste.
- Add the paste to the cooked udad dal.
- Add some water, if needed, to get a thick flowing consistency.
- Boil the Dai Nei Iong for 5 minutes.
- Serve hot with rice or rotis.
How to Make Dai Nei Iong
-
Wash the udad dal well in running water and soak it in 1.5 cups of water for 60 minutes or more. This step is not required but helps the dal cook faster and better.
-
Add 1/2 tsp salt to the soaked dal and pressure cook the udad dal for 4 whistles. I waited for 1 whistle and then cooked the dal under pressure over medium flame for 20 minutes. To check if the dal is cooked, press a few grains between the index finger and thumb. The dal should break and get mashed.
-
To a chutney grinder, add the ginger, garlic, mustard oil, black sesame and 4 tbsp water. You can also use 1.5 tsp ginger garlic paste instead of ginger and garlic.
-
Grind the ingredients to form a smooth paste.
-
Add the ground sesame-ginger-garlic paste to the cooked udad dal.
-
Add some water, if needed, and mix well to get a thick flowing consistency.
-
Over medium heat, simmer the Dai Nei Iong for 5 minutes.
-
Serve hot with rice or rotis.
The daal looks so hearty and flavourful! I am always on the lookout for black urad recipes and recipes for new types of daal, and this fights right in. 🙂
I am sure I’ll be trying this out some time soon.
I can vouch that black sesame seeds as a paste adds a unique taste to any dish. This was one of the recipes I had shortlisted. Will try it out soon.
Sounds new to me.. But interesting tooo.. Will try to make dal dis way. Yummy one
Wow this is such an interesting twist to the Urad Dal we cook. Addition of the sesame paste must have added to the taste as well it is giving it such a nice colour.
Such an interesting dal recipe here. Addition of the sesame paste to the urada dal must taste delicious. The color as well here is a lovely addition 🙂
This urad dal and black sesame curry looks so different and it is filled with nutrition. Awesome share Aruna. Will have to try sometime
Aruna, the nutty flavour of ground black sesame seeds is something else! I loved the recipe and the use of such healthy ingredients, less oil make it ideal for everyday consumption. No fancy tempering, simplicity is the key here!
This is super healthy..we have black udad dal and black sesame seeds in one dish…ovely share
I have made a puloa with black sesame and now I can imagine a curry with the same sesame paste. I am sure they would have tasted great. I am sure I am going to try this some time.
Loved this simple yet delicious recipe. Flavourful dal without tempering. Amazing.
The dal looks absolutely delicious and very new recipe to try.Bookmarked it.
The dal looks tasty and is new to me, would love to try it sometime. Nice share.
Urad dhal with the husk is a healthy food for young girls and women….. It will be a great accompainment with rice or roti…..
We love the black udad daal cooked in mustard oil . Can imagine the nutty flavour the sesame seeds must have lended to the dish. Can’t wait to try this flavorful version. Thanks for the share Aruna .
Do try it, Poonam. I am sure you will grow to like it.
A friend has sent my some farm grown black skinned urad dal, and now I know exactly how Im going to use it! Cooked in the paste of black sesame, ginger and garlic, it promises to taste amazing!
It is an acquired taste; but I did like it.
Interesting. I like whole urad dal as a dal preperation, to add sesame is quite interesting and I will try it.