Nik Sharma

The Dhungar Method

Optional

Preparation info
    • Difficulty

      Easy

Appears in
The Flavor Equation
The Flavor Equation

By Nik Sharma

Published 2020

  • About

This method is used by some to add a smoky aroma to the dal (and other dishes). Do this after the cream is added to the dal, then proceed with fried ginger step. Don’t forget to switch the stove off while doing this. The density of the dal will keep the onion or bowl afloat, and it won’t sink.

Ingredients

  • A small, shallow metal bowl or a medium onion, hollowed out in the center
  • 1 to 2 in [2.5 to 5 cm]

Method

Place the metal bowl or onion in the center of the dal. Using a pair of tongs, burn the charcoal over a flame until it turns red hot. Carefully place the live charcoal in the center of the bowl and drop the ghee on the hot charcoal. It will start to smoke.

Cover the saucepan with a lid to trap the smoke and let it sit for 5 minutes. Remove the lid, the wire rack (if using), and the bowl