Dhungar is the method of smoking the dish with hot charcoal. Red hot charcoal is placed in a bowl inside the dal by drizzling little ghee over it and covering the pan with the lid so that the smoke will permeate the food and gives the dish a dhungar flavor.
Dal – 1 cup
Onion – 1
Cumin – ½ tsp
Garlic – 3 pods
Charcoal – 2
Heat oil in a pan and add cumin seeds and garlic and fry for few mints.
Add onion and fry will it becomes pink in color and then put the cleaned dal into the pan adding water and salt.
Cook till the dal becomes soft.
Meanwhile heat the charcoal to red hot.
For the smoky flavor –
Heat the charcoal till it turns red.
Place a small plate or a bowl on the dal and put the hot charcoal on top of it.
Drizzle some ghee on top of the charcoal and once it starts to sizzle cover the dal with a lid and wait for 5 – 8 mints so that the smoke trap in and can get a smokey flavor.