Dohneiiong Delight: A Khasi Treasure From My Kitchen to Yours, Mere Pyare Doston!

Namaste and Khublei Shibun, my dear food-loving friends! Chef Curry Do’pyaza here, ready to whisk you away on another flavourful adventure! Today, we’re venturing into the beautiful hills of Meghalaya, “the abode of the clouds,” to discover a dish that’s as unique and heartwarming as the people who created it: Dohneiiong!

Think of Dohneiiong as a warm hug on a chilly day, a burst of umami that dances on your tongue, and a testament to the ingenuity of Khasi cuisine. It’s a dish that deserves a place in your culinary repertoire, and I’m thrilled to guide you through it.

When the Hills Sing with Flavour:

Dohneiiong isn’t just food; it’s a celebration! It graces Khasi tables during special occasions like Wangala (the harvest festival), Shad Suk Mynsiem (the thanksgiving dance), and family gatherings throughout the cooler months. It’s a dish that brings people together, sharing laughter and stories over steaming bowls of this savory delight.

A Whisper From the Past:

The history of Dohneiiong is as rich and intriguing as its taste. Passed down through generations, this dish reflects the Khasi people’s deep connection to nature and their resourcefulness in utilizing local ingredients. The use of black sesame seeds, a staple in Khasi cooking, lends a distinctive flavour and colour to the dish, making it truly unforgettable.

Let’s Get Cooking!

Preparation Time: 15 minutes
Cooking Time: 45 minutes

Ingredients – The Stars of Our Show:

Mamsa (Pork): 500 grams, cut into small, bite-sized pieces. Try to use pork with a little fat, it adds to the flavour.
Pyaz (Onion): 2 medium, finely chopped.
Lasun (Garlic): 6-7 cloves, minced.
Adrak (Ginger): 1-inch piece, grated.
Hari Mirch (Green Chillies): 2-3, finely chopped (adjust to your spice preference).
Kala Til (Black Sesame Seeds): 4 tablespoons, dry roasted.
Dhania Powder (Coriander Powder): 1 teaspoon.
Haldi Powder (Turmeric Powder): ½ teaspoon.
Sarson ka Tel (Mustard Oil): 2 tablespoons.
Namak (Salt): To taste.
Hara Dhaniya (Fresh Coriander Leaves): For garnish, chopped.

Cooking Instructions – Step by Step, With Love:

Roast the Sesame Seeds: In a dry pan, gently roast the black sesame seeds over medium heat until they become fragrant and start to pop. Be careful not to burn them! Once roasted, grind them into a coarse powder.
Sauté the Aromatics: Heat mustard oil in a deep pan or wok over medium heat. Add the chopped onions and sauté until they turn a beautiful golden brown. This step is crucial for developing the flavour base of the dish.
Add the Ginger and Garlic: Add the minced garlic and grated ginger to the pan and sauté for another minute until their aroma fills your kitchen.
Brown the Pork: Add the pork pieces to the pan and sauté until they are nicely browned on all sides. This seals in the juices and adds depth of flavour.
Spice it Up: Add the coriander powder, turmeric powder, and chopped green chillies to the pan. Mix well and sauté for a minute, allowing the spices to release their fragrant oils.
Sesame Magic: Add the ground black sesame seeds to the pan and mix well. The sesame seeds will coat the pork, creating a rich, dark sauce.
Simmer to Perfection: Add enough water to the pan to just cover the pork. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer for about 30-40 minutes, or until the pork is tender and the sauce has thickened.
Season and Garnish: Season with salt to taste. Garnish with freshly chopped coriander leaves.

Chef Curry’s Tips for Dohneiiong Nirvana:

Roasting the sesame seeds is a must! It unlocks their nutty flavour and adds a wonderful depth to the dish.
Don’t skimp on the mustard oil! It lends a distinctive pungent flavour that is characteristic of Khasi cuisine.
Patience is key! Simmering the pork slowly allows it to become incredibly tender and allows the flavours to meld together beautifully.

Dohneiiong Your Way – Adaptations for Every Kitchen:

Gas Stove: Follow the recipe as written above.
Induction Stove: Same as gas stove, adjust heat levels accordingly.
Pressure Cooker: Sauté the ingredients as instructed, then add the water and pressure cook for 3-4 whistles. Release the pressure naturally.
Slow Cooker/Crockpot: Sauté the ingredients as instructed, then transfer to the slow cooker. Add water and cook on low for 6-8 hours or on high for 3-4 hours.
Air Fryer: Not recommended for this recipe as it requires simmering in liquid.
Oven/Microwave: Not recommended for this recipe.

Nutritional Nuggets (Approximate):

Dohneiiong is a good source of protein and healthy fats. The black sesame seeds are packed with antioxidants and minerals like calcium and iron. Remember that nutritional values can vary depending on the specific ingredients and portion sizes.

Serving Suggestions – A Feast for the Senses:

Serve Dohneiiong hot with steamed rice or Jadoh, a Khasi rice dish cooked with pork blood. A side of fresh green salad or pickled vegetables adds a refreshing contrast to the richness of the dish.

A Humble Request, My Friends:

Now that you’ve unlocked the secrets of Dohneiiong, I urge you to try this recipe at home. Share it with your friends and family, and let them experience the magic of Khasi cuisine. I promise, it’s a flavour journey they won’t soon forget!

Happy cooking, and may your kitchens always be filled with the aroma of deliciousness!

Yours in flavour,

Chef Curry Do’pyaza!