Dal Dhungari (Smoked)
A creamy toor and moong dal infused with smoky charcoal through the dhungar method, finished with a ghee-cumin tempering. Rich, aromatic and dhaba-style.
40 min 2 servingsMedium
Ingredients
2 servingsContains: dairy
Flavor profile
Spice
Richness
Method
- 1Pressure-cook 120 g mixed toor and moong dal with turmeric until soft, then whisk smooth.
- 2Stir in pureed tomato, chilli powder, coriander powder and salt and simmer until thickened.
- 3Set a small steel bowl in the centre of the dal.
- 4Heat a piece of charcoal until glowing and place it in the bowl.
- 5Spoon a little ghee over the coal, cover the pot at once and let the smoke infuse for 3 minutes.
- 6Remove the bowl and stir the smoky dal through.
- 7Heat ghee, crackle cumin and asafoetida, pour it over, and serve hot.
Frequently asked
About 40 minutes total — 10 min prep and 30 min cooking.
Yes — Dal Dhungari (Smoked) is gluten free, jain, veg.
Dal Dhungari (Smoked) contains dairy. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
