What's the Indian 'dhungar' method for adding smoke flavor without a grill?

Question

Discover the traditional dhungar method for infusing smoky aroma in Indian dishes.

Answer 1

The 'dhungar' method infuses food with a smoky flavor by placing a hot charcoal piece in a bowl within the dish, drizzling it with ghee or oil, and covering it to trap the smoke. This imparts a rich, smoky aroma without needing a grill.

Detailed Explanation:

The dhungar method is a traditional Indian technique used to add a smoky flavor to dishes. Here's a step-by-step guide:

1. Prepare the Dish: Cook your dish as you normally would. This method is best applied towards the end of the cooking process or even after the dish is fully prepared.

2. Create a Well: In the center of the dish, create a small well or indentation. This will hold the charcoal and prevent it from directly touching the food.

3. Heat the Charcoal: Take a small piece of charcoal (about 1-2 inches in size) and heat it until it's red hot. You can do this on a gas stove or using a charcoal chimney.

4. Place the Charcoal: Carefully place the hot charcoal piece into a small steel bowl or any heat-safe container. Then, place this bowl into the well you created in the dish.

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

6. Cover Tightly: Immediately cover the dish tightly with a lid. This is crucial to trap the smoke and infuse the food with the smoky flavor.

7. Smoke Infusion: Let the dish sit covered for about 2-5 minutes, depending on how strong you want the smoky flavor to be. The longer it sits, the smokier it will become.

8. Remove and Serve: Carefully remove the lid and the bowl with the charcoal. Discard the charcoal safely. Mix the dish gently to distribute the smoky flavor evenly and serve.

Pro Tip:

Use a small piece of foil as a barrier between the bowl and the food if you're concerned about any residue from the bowl transferring to the dish. This ensures a clean smoky flavor.