A piece of activated coal is placed in the center of the food and when 2 drops of ghee are dropped, it emits a gorgeous smoke which is trapped and thereby infused in the food, this gives a nice tandoori flavor to the dishes, this is the dhungar technique. It can be used to smoke dishes such as dals, paneer gravies, tikkas, etc. Years ago when I was not into blogging, my then house help told me this technique. She used to make a smoked salad for us. I forgot about it till recently when for a particular contest on Instagram I had to do some smoke photography. But this is a very useful technique and gives the dishes a total restaurant style taste.
Ingredients… yes, we can say so!
Coal: 2-inch coal is enough of a kadhai having dal/gravy for 4 persons. It is also important that the coal piece is big enough which can be held over the flame with the help of tongs. Further use of natural wood charcoal.
Ghee: This is used on the hot charcoal to generate all the smoke that we need. 2-3 drops are enough.
Anything as simple as dal tadka to the very restaurant thing butter paneer masala can be smoked using this technique. Other than the dals and paneers you can also flavor the veg starters such as paneer tikka, soya kebab, etc.
1.This can be used to smoke a serving of dal or gravy for 4-6 persons.
2.First things first. Heat the dish you want to smoke. And place a steel or glass bowl in the centre. Make sure the pan carrying the dish has a proper lid.
3.Take a big enough charcoal, 2-3 inches big.
4.Hold it with tongs and place on the gas flame. It will turn red with some white ashes. This will take 5-7 minutes.
5.Put the hot coal in the bowl and add in 2 drops of ghee on it.
6.Cover with the lid. Smoke will engulf the dish. Let it be for 20-30 seconds. If you like a strong tandoori flavor, leave it for a minute. Remove the lid.
Tips:Do not over-do this as it has a very over powdering flavor.
7.Serve hot. Bon appétit!
PREP TIME 0 minutes
COOK TIME 5 minutes
TOTAL TIME 5 minutes
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