Meghalaya Nei Iong Tisa Black Sesame Sauce Khasi Dipping

Method

1. 1

   Dry-roast black sesame seeds in a pan on medium heat stirring constantly for 4 to 5 minutes until they pop and smell deeply nutty.

2. 2

   Cool completely — warm sesame does not grind as well.

3. 3

   Dry-roast whole green chillies in a dry pan or over a flame until slightly charred and blistered.

4. 4

   Dry-roast garlic cloves and ginger briefly until golden spots appear. Cool.

5. 5

   Grind the cooled black sesame seeds in a blender or mortar to a coarse paste.

6. 6

   The natural sesame oil will be released and the paste will be almost black in colour.

7. 7

   Add the roasted green chillies, garlic and ginger.

8. 8

   Grind together to a coarse paste.

9. 9

   Add salt, mustard oil and lemon juice. Mix thoroughly.

10. 10

    Taste — it should be deeply nutty (black sesame), pungent (roasted chilli and garlic), sharp (ginger) and slightly tangy (lemon).

11. 11

    Add water 1 tbsp at a time only if the paste is too dry to use as a sauce.

12. 12

    Store in a jar refrigerated for up to 2 weeks.