Dai Nei Iong | Udad Dal from the Khasi Tribes of 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
  • 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
  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.