Dhungar Stovetop Smoking

Dhungar Stovetop Smoking

Dhungar Diaries, Entry No. 3

As promised, here’s a step-by-step pictorial of the dhungar smoking procedure. If you’ve never heard the term dhungar before, it’s a quick smoke process that’s popular in Indian Awadhi cuisine, and customarily used to flavor meat, dals, or raita.

So enamored has Ren been with this relatively simple technique that she’s literally been smoking EVERYTHING since discovering this method last week, which is why I decided to tuck away my prized stash of Purple Haze, just to be safe. Just kidding. 😉

Dhungar Diary Archives
Entry No. 1: Aristocrat-Inspired Baked (and Smoked!) Chicken with Java Rice and Java Sauce
Entry No. 2: Japanese Braised (and Smoked!) Pork Belly (Buta No Kakuni)

STEP 1: Heat charcoal over stovetop flame until red. At first, Ren was heating up a single, larger piece of charcoal but found it a bit difficult to get it to smolder evenly. Using several smaller pieces like this proved much easier and faster.
Dhungar Stovetop Smoking

STEP 2: Place smoldering pieces of coal in ceramic bowl in center of wok or pot over food. Pour a little oil (or ghee if you have it) over hot coals.
Dhungar Stovetop Smoking

STEP 3: As soon as it starts to smoke, which is pretty much instantly, cover wok with lid.
Dhungar Stovetop Smoking

STEP 4: Be sure that no smoke escapes so wrap wok with damp cloth and weigh down lid. (Here Ren uses a cast iron grill press.) Keep covered for at least 15 minutes. The longer you keep it covered, the smokier the food becomes.
Dhungar Stovetop Smoking

As I’ve been privy to all week, this method really works. It isn’t a case of having to close your eyes and concentrating hard to notice the smoky flavor either. Potent and intensely flavorful, that wonderful charcoal-induced smokiness will be all over your food like ugly on a monkey. Try it yourself. 😉

JB Macatulad

JB Macatulad

JB is one half of Will Fly for Food and its chief itinerary maker.  He's the one to blame for all the crappy photos and verbal diarrhea on this blog.  Don't listen to him.
JB Macatulad


There are 4 comments for this article
  1. Sameer at 10:19 pm

    The Chinese use a tea smoking technique which has been used since ancient times. Do a google search on “chinese tea smoking”. Here is a video of a modified version of this technique, which uses hickory wood chips (instead of tea): http://youtu.be/cfh5wgXX0pk

    Try this out and do blog about it, telling us about your experience and the difference in flavor between the Indian dhungar and the Chinese tea smoking methods. 🙂

  2. JB Macatulad at 8:27 am

    Hi Sameer,

    Many thanks for visiting our blog and posting the comments! That technique looks amazing. We’d love to try it but unfortunately, hickory wood chips aren’t available here in the Philippines. 🙁 Maybe we can just do the traditional method? In any case, I’ll be sure to blog about the experience when we do get to try it. Thanks again for the tip!

    Best regards,
    JB

  3. Pingback: Metodo casero para ahumar

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