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
- 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
- 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.
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