Dal with Black Sesame Paste (Dai Neiiong)

A simple dal turned rich and nutty with the magic of black sesame paste in this Khasi dish.This version of masoor dal (red lentils) gets an earthy, umami-rich upgrade thanks to a spoonful of black sesame paste. The smoky mustard oil and fragrant ginger-garlic combo add warmth, while the sesame brings a bold depth of flavour — a nod to the beloved Khasi dish, Dai Neiiong.

Ingredients:

  • 1 cup masoor dal (red lentils)1 onion, chopped
  • 1 tbsp ginger-garlic paste
  • Slit green chillies (as many as desired)
  • ½ tsp Lakadong turmeric (buy here) 
  • 1½ tsp black sesame paste (but here)
  • 2 tbsp mustard oil 
  • Salt, to taste

Instructions:

  • Wash and boil the dal with a pinch of turmeric and salt until soft and mushy. Set aside.
  • Prepare the tarka (Tempering): In a pan, heat mustard oil until it begins to smoke slightly.
  • Add chopped onions, ginger-garlic paste, and slit chillies. Sauté until the onions turn golden and fragrant.
  • Add the sesame paste: Stir in the black sesame paste and cook for another 1–2 minutes until well combined.
  • Combine and Simmer: Add the boiled dal to the tarka.
  • Mix well and let it simmer for 4–5 minutes so the flavors blend beautifully.
  • Adjust salt as needed.

Serve Hot: This comforting, nutty dal goes wonderfully with steamed rice, a dollop of ghee, and maybe a side of pickles or fried greens.

Tip: To make your own sesame paste, dry roast black sesame seeds, let them cool, and grind them in a mixie until the natural oils are released and the paste turns glossy.