OPTIONAL: THE DHUNGAR METHOD

This method is used by some to add a smoky aroma to the dal (and other dishes). Do this after the cream is added to the dal, then proceed with fried ginger step. Don’t forget to switch the stove off while doing this. The density of the dal will keep the onion or bowl afloat and it won’t sink.

❚ A small, shallow metal bowl or a medium onion, hollowed out in the centre

❚ 1 to 2 in (2.5 to 5 cm) piece charcoal

❚ 1 tbsp ghee

1. Place the metal bowl or onion in the centre of the dal. Using a pair of tongs, burn the charcoal over a flame until it turns red hot. Carefully place the live charcoal in the centre of the bowl and drop the ghee on the hot charcoal. It will start to smoke. Cover the saucepan with a lid to trap the smoke and let it sit for 5 minutes. Remove the lid, the wire rack (if using), and the bowl or onion and safely discard the charcoal. Proceed with the fried ginger in the recipe.