dhungar technique

How to give smoky flavor using charcoal | Dhungar technique

What is Dhungar Technique?

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.

Let’s talk about the ingredients for Dhungar Technique:

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.

Dishes that can be smoked using this technique:

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.

How to give smoked flavor to the dishes?

1.This can be used to smoke a serving of dal or gravy for 4-6 persons.

dhungar technique

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.

dhungar technique

3.Take a big enough charcoal, 2-3 inches big.

dhungar technique

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.

dhungar technique

5.Put the hot coal in the bowl and add in 2 drops of ghee on it.

dhungar technique

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.

dhungar technique

7.Serve hot. Bon appétit!

dhungar technique

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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