Tips For Cooking With Dhungar

dhungar method

The dhungar method of cooking infuses food with a unique smoky flavor. This method can be used to make many dishes, including samosas, baingan bharta, and dal makhani. The following are some tips for cooking with dhungar. If you haven’t tried it yet, read on! We’ve got everything you need to know about using dhungar to create authentic Indian dishes.

Infusing food with smoky flavor

Infusing foods with smoky flavor is a tradition that dates back thousands of years. The Dhungar method, also called the Dhungroo, is a South Asian method for infusing food with smoky flavor. It involves heating clarified butter or ghee in a smoking chamber. This chamber is commonly a lidded pot. When the ghee and the coal interact, the resulting smokey butter flavor is achieved.

The Dhungar method is a simple way to impart a smoky flavor to food. The only ingredients needed for this method are a dhungar charcoal and ghee. The charcoal is lit and emits a dense white smoke, which is infused into the food. The food is then placed in the charcoal chamber for 20 to 30 seconds. If desired, spices can be sprinkled on the charcoal for even more flavor.

Aside from being age-old, the Dhungar method has become a popular way to enhance the flavor of food. It uses the smoke produced by burning charcoals and fat to give dishes a smoky taste. A typical meal can be transformed from bland to smoky in just a few minutes. The Dhungar method is used for everything from kababs to vegetables.

The Dhungar method for infusing food has many benefits. It enhances the flavor of leftovers and adds a special touch to dishes that are otherwise boring and uninteresting. Fried rice, mac and cheese, and creamy cheesy soups will take on an exotic new dimension. This method is great for adding a new dimension to any dish! Infusing food with smoky flavor is a great way to jazz up meals and spice them up for your family!

Making a dhungar candle

When it comes to scenting South Asian food, making a dhungar candle is a fun and rewarding experience. While it’s traditionally used to perfume rice and curry puffs, the dhungar method can also be used for a variety of other foods. In fact, some Muslim communities in Thailand use dhungar to impart an aromatic flavor to everything from rice to curry puffs. This method of making candles uses the smoke created by ghee to impart a distinctive aroma.

Using the dhungar method to make samosas

Using the Dhungar method to make these Indian snacks has many benefits. It uses coal as a smoke generator, and the resulting smoky flavor is invigorating. It can be used to jazz up leftovers and make them look more attractive. Using this technique, fried rice, mac and cheese, coconut-based curries, and creamy cheesy soups become more interesting and appealing.

Unlike other smoky cooking techniques, the dhungar method doesn’t require any kind of charcoal. Instead, it uses a lidded pot and a small piece of coal to create an aromatic atmosphere that will entice diners. It’s easy to use and results in deliciously smoky samosas. But don’t be fooled by the smoke! Samosas cooked in this method will turn out crispy and delicious every time.

Using the dhungar method to make baingan bharta

Using the Dhungar method to cook baingan bharta can be a fun, quick, and easy way to prepare a meal. It infuses the curry with a smoky flavor that many people enjoy. Traditionally, this dish was made with roasted eggplant, onions, tomatoes, herbs, spices, and yoghurt. The eggplant is roasted over red hot charcoal so it has a smoky flavor. The name ‘baigan bharta’ is derived from the Hindi word for’mashed’, which translates to’mash’.

This dish is made with larger eggplants than usual. Roasting eggplants in the oven does not produce the same smoky flavor and authenticity that this dish has. So, if you’re looking for a different way to make baingan bharta, follow the recipe below. It’s easy and delicious! And don’t worry, you can always try it out.

Using the Dhungar method to make baingan bharta is a great way to add a different flavor to the dish without sacrificing the health benefits. Baingan is rich in potassium, which makes it an excellent source of calcium for the body. This dish is a great way to get your daily dose of vegetables without consuming tons of calories! It’s also gluten-free and vegan, making it a perfect snack or meal for the whole family!

You can also use the Instant Pot to make baingan bharta. While the Instant Pot won’t produce the charred flavor, it can add a roasted flavor to your dish, similar to baba ganoush. To add a smoky flavor to baingan bharta, you can use Liquid Smoke, smoked paprika, or black cardamoms.

The Dhungar method adds smoke to a dish by smoking the food over hot coal. A steel dish with red hot charcoal is placed on a hot coal. Once the coal is red and smokey, the clarified butter is poured over the charcoal. Then, baingan bharta is ready. Afterward, it’s ready for eating! There’s no better way to prepare baingan bharta than this method!

How To Cook With Dhungar Step by Step

Dhungar is a traditional Indian smoking technique used to infuse a smoky flavor into various dishes, such as biryani, curries, and kebabs. It involves the use of hot charcoal to generate smoke, which is then trapped within the cooking vessel to flavor the food. Here’s how you can use the dhungar method in your cooking:

Ingredients and Equipment:

  1. Hot Charcoal: You can use natural charcoal or charcoal briquettes, which are readily available at stores. It should be completely ignited and red-hot.
  2. Cooking Vessel: You’ll need a heavy-bottomed pot or pan with a tight-fitting lid.
  3. Food Item: This method works well with dishes that can absorb smoky flavors, like biryani, dal, meat curries, or even drinks like cocktails.


  1. Prepare your dish: Cook your dish as you normally would up to the point where you want to introduce the smoky flavor. For example, if you’re making a curry, simmer it until it’s nearly done.
  2. Get the charcoal ready: While your dish is simmering, place the charcoal on a gas burner or grill and heat it until it becomes red-hot. This process takes a few minutes.
  3. Create a small well: Use tongs to pick up the hot charcoal and place it in a small metal bowl or a piece of aluminum foil. Place this small bowl in the center of your cooked dish.
  4. Drizzle oil or ghee: Drizzle a few drops of cooking oil or ghee over the red-hot charcoal. It will immediately create smoke.
  5. Cover the dish: Quickly cover the entire cooking vessel with a tight-fitting lid. Make sure there are no gaps or leaks.
  6. Wait for the smoke to infuse: Let the dish sit covered for a few minutes (typically 5-10 minutes), allowing the smoke to infuse into the food.
  7. Uncover and serve: After the smoking time is up, remove the lid, discard the charcoal bowl, and serve your dish. The smoky aroma and flavor should be evident.

Some additional tips:

  • Ensure good ventilation in your kitchen because the smoke can be quite strong, and you don’t want it to linger.
  • Use small pieces of charcoal to generate smoke. You don’t need a large chunk of charcoal.
  • Experiment with different types of wood charcoal for varying smoky flavors. For example, you can use Apple wood, Hickory, or Mesquite charcoal.
  • Be cautious when handling hot charcoal and the smoking process to prevent accidents and burns.

Dhungar is a unique technique that can elevate the flavor of your dishes, adding depth and complexity with its smoky essence. It’s a great way to bring the taste of a traditional tandoor or barbecue into your home-cooked meals.

Read more great BBQ articles at Bob’s BBQ Tips

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