Dhungar Method: Tips for Adding Smoky Flavor to Any Dish

In India, the Dhungar method holds a sacred place in traditional cooking, in both North Indian and South Indian cuisine.

In north Indian cuisine, it was refined by the Mughals in their kitchens. This method is often used to enhance the flavours of rich, creamy dishes like dal makhani, butter chicken, and biryanis. Like in dal makhani, the Dhungar method is used to add a smoky depth to the creamy texture. Similarly, like in butter chicken, this method is used to lend a layer of complexity to the meal that resembles the tastes of tandoor cooking when it is not cooked in a tandoor.

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On the other hand, in South Indian cuisine, the Dhungar method is used to add a smoky flavour to dishes like sambar, rasam, curd rice, and more. Like in sambar, which is often eaten with dosas, using the Dhungar method can enhance the flavour profile, making it richer and more aromatic. It is especially useful for adding depth to vegetarian dishes, where the smoky flavour can enhance the taste of various vegetables and spices.

Tips To Add Smoky Flavour To A Dish With The Dhungar Method

Use The Right Charcoal:

Use natural lump charcoal without any chemical additives. Avoid briquettes, as they may contain binders and fillers that can impart unwanted flavours to your food.

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Heat The Charcoal Properly:

Heat the charcoal until it turns red-hot and develops a thin layer of white ash. This ensures that the charcoal is fully ignited and will produce the right amount of smoke.

Prepare The Dish:

Once the dish is cooked and ready for the Dhungar method, make a small well in the centre of the food or place a small metal bowl on top of the food to hold the charcoal.

Add Spices And Herbs: 

To enhance the smoky flavour, add a few whole spices, such as cloves, cinnamon, or bay leaves, onto the hot charcoal. You can also use ghee or oil for a richer aroma. Drop a small amount onto the hot charcoal to create smoke.

Also Read: Pressure Cooking: Tips For Mastering The Cooking Method

Cover Immediately:

 Quickly place the hot charcoal (with or without the aromatics) into the well or metal bowl, and immediately cover the dish with a tight-fitting lid or aluminium foil. This traps the smoke and allows it to infuse the food.

Control The Smoke:

Time: Let the smoke infuse the dish for about 2–5 minutes, depending on the intensity of the smoky flavour you desire. Be careful not to overdo it, as too much smoke can make the dish bitter.