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Lentils cooked with black sesame. Dai Nei Iong is a rustic staple dish of the Khasi tribe of the Indian state of Meghalaya. Using just a few ingredients, try out my version with horse gram.
- 1 cup horse gram
- 2 cups water
- 1 tsp salt or to taste
- 1 tbsp black sesame seeds
- 2-3 green chillies
- 1 tbsp ginger garlic paste
- 2 tbsp mustard oil
- 1 tbsp chopped coriander leaves
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To begin, wash and soak the horse gram in water for at least 8 hours, preferably overnight.
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Add it to a pressure cooker with 2 cups of water and 1 tsp salt. Cook it on high heat for one whistle. Reduce the heat and cook for another 20 minutes or until done. Alternatively, you can cook it in a saucepan but it would take much longer.
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In the meantime, dry roast the black sesame seeds in a pan and keep them aside to cool.
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Grind together the roasted sesame seeds, ginger garlic paste, and green chillies in mustard oil into a coarse paste.
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Add this paste to the boiled dal. Mix well and cook for another 5 minutes until nice and creamy.
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Dai Nei Iong is ready to serve. Garnish with chopped coriander leaves. Serve hot with boiled rice.
- Traditionally, Dai Nei Iong is prepared with black gram.
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