Awadhi Dhungari Dal

In a pressure cooker, add the soaked split pigeon peas, turmeric powder, and salt. Add enough water and cook for 3-4 whistles until the dal is completely soft and creamy.

Heat a portion of the ghee in a heavy-bottomed kadai or pan over medium heat. Add the cumin seeds and allow them to crackle.

Add the minced garlic and sauté until light golden. Follow by adding the finely chopped onions, cooking until they turn a deep golden brown.

Stir in the tomato puree and red chilli powder. Cook the masala until the tomatoes break down entirely and ghee starts to release from the edges.

Pour the boiled dal into the prepared masala base. Whisk well to ensure a uniform consistency, adding a splash of hot water if the dal is too thick.

Stir in the fresh cream, lower the heat, and let the dal simmer gently for 3-4 minutes. Turn off the heat.

3–4 min

Place a small steel bowl or a hollowed onion layer in the center of the dal pot.

Using tongs, place the red-hot piece of charcoal into the bowl. Drop the cloves directly onto the hot coal, followed instantly by the remaining ghee.

As soon as the charcoal begins to release thick white smoke, cover the pot tightly with a lid. Leave it undisturbed for 5-7 minutes to trap the smoke.

5–7 min

Remove the lid and carefully take out the charcoal bowl. Give the dal a gentle stir before serving.