Smoking Foods at Home: DIY Dhungar in Regular Pots

The signature smoky aroma of restaurant-style Indian dishes—think dal makhani, paneer butter masala, or rich North Indian gravies—often comes from a traditional technique known as dhungar. While it may sound elaborate, dhungar can be done easily at home using regular cookware, provided the pots are sturdy, heat-stable, and well-covered.

With the right method and dependable cookware, you can recreate authentic smoky flavours in your everyday kitchen—no tandoor or outdoor grill required.

What Is Dhungar?

Dhungar is an age-old Indian smoking technique where hot charcoal and ghee or oil are briefly introduced to a finished dish and sealed to trap smoke. The smoke gently infuses the food, adding depth and aroma without altering texture or overpowering spices.

This technique works beautifully for:

1. Dal makhani and dals
2. Paneer and vegetable gravies
3. Tandoori-style curries
4. Festive and slow-cooked dishes

Why Dhungar Works So Well in Home Kitchens

Dhungar is especially suited for Indian homes because it:

1. Requires only a small piece of charcoal

2. Works on gas or induction cooking setups

3. Uses cookware you already own

4. Takes less than two minutes

The key lies in using heavy-bottomed cookware with a tight lid—this ensures the smoke stays contained and evenly distributed.

Meyer Pre Seasoned Cast Iron 2 Sides Handle Appam Pan, 26cm

Choosing the Right Cookware for Dhungar

For safe and effective smoking, cookware should retain heat and seal well.

Best Options

1. Heavy stainless steel pots for gravies and dals
2. Cast iron cookware for richer, slower infusions
3. Well-built non-stick cookware for controlled, quick smoking

For example, a sturdy pot from the Meyer Select stainless steel range works exceptionally well for dhungar-based dals and gravies, as it holds heat evenly and seals smoke efficiently. Similarly, Meyer Enamel Cast Iron cookware is ideal when you want a deeper, more rounded smoky flavour in slow-cooked dishes.

Step-by-Step: DIY Dhungar Using Regular Pots

Step 1: Cook the Dish Fully

Dhungar is always the finishing step. Ensure your dish is completely cooked and resting on low heat.

Step 2: Heat the Charcoal

Using tongs, heat a small piece of natural charcoal directly over a flame until it turns red hot.

Step 3: Create a Smoke Holder

Place a small steel bowl or onion shell in the centre of the pot.

Step 4: Add Ghee or Oil

Place the hot charcoal into the bowl and add:

1. A few drops of ghee for a rich aroma
2. Mustard oil for a sharper, tandoor-like note

The smoke will rise immediately.

Step 5: Cover and Infuse

Cover the pot tightly and allow the smoke to infuse:

1. 30–45 seconds for mild smokiness

2. 1–2 minutes for stronger flavour

Cookware with snug lids—like those in Meyer Trivantage or SteelShield stainless steel collections—helps lock in smoke without leakage.

Step 6: Remove and Serve

Carefully remove the charcoal bowl, stir gently, and serve hot.

Why Heavy Cookware Makes a Difference

Well-constructed cookware:

1. Traps smoke more effectively

2. Maintains consistent internal temperature

3. Prevents bitterness caused by uneven infusion

This is why thicker pots—such as Meyer Enamel Cast Iron Dutch ovens or premium stainless steel casseroles—deliver more balanced results than lightweight vessels.

Managing Smoke Safely Indoors

To keep the process comfortable:

1. Turn on your chimney or exhaust fan
2. Keep windows slightly open
3. Use minimal ghee or oil
4. Avoid plastic or loose-fitting lids

When done correctly, dhungar creates aroma, not lingering smoke.

Dishes That Benefit Most from Dhungar

1. Dal makhani
2. Paneer butter masala
3. Malai kofta gravy
4. Butter chicken-style sauces
5. Tandoori vegetable curries

Even simple home-style dals can feel festive with a touch of smoke.

Conclusion

Dhungar proves that restaurant-style smoky flavour doesn’t need specialised equipment—just the right technique and reliable cookware. Using well-sealed, heat-stable pots like Meyer Select stainless steel or Meyer Enamel Cast Iron ensures the smoke infuses evenly and safely.

With a little practice, this traditional method can become your secret finishing touch—transforming everyday home cooking into something truly special.