How do I achieve the subtle smoky flavor in Dal Makhani or Baingan Bharta at home without using charcoal?

Question

How do you get a subtle smoky flavor in Dal Makhani or Baingan Bharta at home? Learn simple techniques that can be done on a gas stove without charcoal.

Answer 1

You can achieve a smoky flavor in Dal Makhani or Baingan Bharta at home by using the 'dhungar' method, which involves infusing the dish with smoke from a heated piece of charcoal or a red-hot piece of coal substitute like a clove.

Detailed Explanation:

The 'dhungar' method is a traditional Indian technique for imparting a smoky flavor to dishes. Here's how to do it without charcoal:

1. Prepare the Dish: Ensure your Dal Makhani or Baingan Bharta is fully cooked and ready to serve.

2. Create a Space: In the center of the pot or serving dish, make a small well or indentation.

3. Heat the Clove: Place a clove on a gas stove burner over medium heat. Heat until it is red hot and smoking.

4. Place the Clove: Carefully place the red-hot clove into the well you created in the dish.

5. Add Ghee or Oil: Immediately pour a teaspoon of ghee or oil over the hot clove. This will create smoke.

6. Cover and Trap the Smoke: Immediately cover the pot or dish tightly with a lid. This is crucial to trap the smoke and infuse the dish with the smoky flavor.

7. Infuse: Let the smoke infuse for at least 2-3 minutes, or longer for a more intense smoky flavor. Be careful not to let it go too long, or the flavor can become bitter.

8. Remove and Serve: Carefully remove the clove. Mix the dish well to distribute the smoky flavor evenly. Serve hot.

Pro Tip:

For a more controlled smoky flavor, use a small stainless steel bowl to hold the clove instead of placing it directly into the dish. This makes it easier to remove and prevents any residue from the clove from mixing into the food.