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.
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.