Smoked Dal Makhani (Dhungar Method)
85% authentic · Indian
A flavorful twist on traditional Dal Makhani, this version incorporates a smoky essence using the 'Dhungar' method, where hot charcoal is used to infuse the dal with a distinct smoky aroma, adding another layer of complexity.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Whole black lentils (Urad Dal)1 cup
- Kidney beans (Rajma)1/4 cup
- Onion1 large, finely chopped
- Tomatoes2 cups, pureed
- Ginger-garlic paste2 tbsp
- Green chilies2-3, slit
- Butter4 tbsp
- Ghee2 tbsp
- Heavy cream1/2 cup
- Garam masala1 tsp
- Red chili powder1 tsp
- Coriander powder1 tsp
- Turmeric powder1/2 tsp
- Saltto taste
- Wateras needed
- Fresh cilantrofor garnish
- Charcoal piece1 small
- Ghee (for smoking)1 tsp
Steps
- 1
Prepare the Dal Makhani base as per the 'Classic Dal Makhani' recipe (steps 1-7).
- 2
Once the dal is cooked and creamy, prepare for the Dhungar method. Heat a small piece of charcoal over direct flame until red hot.
- 3
Place the cooked dal in a heavy-bottomed pot. Make a small indentation in the center of the dal.
- 4
Carefully place the hot charcoal in the indentation. Pour 1 tsp of ghee over the hot charcoal. Immediately cover the pot tightly with a lid, sealing the edges with dough if necessary, to trap the smoke.
- 5
Let the dal smoke for 5-7 minutes.
- 6
Remove the lid carefully (beware of residual smoke). Discard the charcoal piece.
- 7
Stir in the heavy cream and cook for another 2 minutes. Adjust salt.
- 8
Garnish with fresh cilantro and serve hot.
