This is a procedure that imparts a lovely smoky flavor to any dish .

Method to Dhungar a dish .
Put a piece of coal in a metal strainer and place on high flame till the coal turns red the piece of coal in a Katori or in an onion peel and place this piece of coal in the middle of the food being prepared . Put a drop of oil on the coal so that it gives out smoke. Cover the vessel immediately for a few seconds and then remove the piece of coal .
THIS PIECE OF COAL CANNOT BE REUSED
 

• 100 gms big cardamoms
• 100 gms small cardamoms
• 100 gms pepper
• 100 gms cinnamon
• 100 gms clove
• 100 gms whole coriander seeds
• 100 gms cumin
• 100 gms aniseed { star }
• 50 gms shahjeera .

Roast all these above spices on a tawa or a pre- heated oven { 160 C } for 5 - 10 minutes .
Cool and grind . This masala can be kept in an air tight bottle for a whole year .