Dai Nei Iong | Udad Dal from the Khasi Tribes of Meghalaya

Dai Nei Iong | Udad Dal with Black Sesame from Meghalaya

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.

Dai Nei | Udad Dal from Meghalaya
Dai Nei Iong

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
Prep Time
5 mins
Cook Time
40 mins
Soaking Time (Optional)
1 hr
Total Time
45 mins
 

Dai Nei Iong is a recipe from Meghalaya that is Udad Dal flavoured with a Black Sesame-Ginger-Garlic-Mustard Oil paste. I found this dal to be very flavourful and rich. It tasted great with both rice and roti.

Course: Accompaniment, Side Dish
Cuisine: Indian, Meghalaya
Keyword: Dai Nei Iong, Kali Dal from Meghalaya, Udad Dal from Meghalaya
Servings: 4 People
Author: Aruna
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
  1. Wash and soak the udad dal in 1.5 cups of water for about 1 hour.

  2. Add salt to the soaked dal and pressure cook the udad dal till it is fully cooked and mashable. 

  3. Grind together the ginger, garlic, mustard oil, and 4 tbsp water to form a smooth paste.

  4. Add the paste to the cooked udad dal.

  5. Add some water, if needed, to get a thick flowing consistency.

  6. Boil the Dai Nei Iong for 5 minutes.

  7. Serve hot with rice or rotis.

How to Make Dai Nei Iong

  1. 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.

  2. 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.

     

  3. 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.

  4. Grind the ingredients to form a smooth paste.

  5. Add the ground sesame-ginger-garlic paste to the cooked udad dal.

  6. Add some water, if needed, and mix well to get a thick flowing consistency.

  7. Over medium heat, simmer the Dai Nei Iong for 5 minutes.

  8. Serve hot with rice or rotis.

Dai Nei Ion from the Khasi Tribe of Meghalaya
Dai Nei Ion from the Khasi Tribe of Meghalaya

13 comments

  1. 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.

  2. 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!

  3. 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 🙂

  4. 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.

  5. 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 would love to hear your thoughts and suggestions. Do leave me a comment.