I am really happy to see the “Dhungar technique” written and shown by Ms. Yoshita here. We use this technique a lot in our food, be it a simple tempered dal, kebabs or special keema samosas. This smoking technique lends the food a delicate fragrant smoky taste. Please try this technique especially on the kebabs.
Sometimes along with the ghee, we add aromatic spices like cloves so that the meat or whatever is the dish is infused with a delicate fragrance of cloves.
Check out Yoshita’s Dal Bukhara recipe
Few things to keep in mind before starting: Dal bukhara is a velvety smooth slow cooked whole black lentils(urad dal) simmered with tomato puree, ginger-garlic paste, butter and cream for hours on low heat. Dal bukhara, a dish quite close to dal makhani, is rather pretty different in many ways. Dal bukhara recipe is much [β¦]
Dal Bukhara Infused With Smokey Aroma (Dhungar Technique)
Now I want this for breakfast. π
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Delicious
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This is nice
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Have you ever tried the smoking technique?? ππ
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No, infact I always find it hard. But your way … I am planning to try it. Hope I will be able to do it.
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Not my way dearππ I reblogged from Yoshita’s kitchen πππ
But you will be able to do it ππ
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Wait I thought you did. Okay let me check it again
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Soooo tasty-looking πππππππ½οΈ
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I saw the technique only, missed the first line ππ
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Very tasty dish with Rumali Rotis,chapatis or tandoor roti. Thanks for sharing.πΉππ
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This looks amazing. I would die happy if I am able to eat this.
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Hahahahahππππππ
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Hello maam, I have tagged you in small joy tag! Hope you will like it and do it! β€οΈ
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Thanks dear ππβ€οΈ
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I nominated you for small joys tag π
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You are such a darling πβ£οΈπ thank you my dear.
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Most welcome π
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This sounds delicious!
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