The curd and water used to make the buttermilk should be very cold. Dhungar (smoked) is a technique of imparting a smoky flavour to a dish, when a particular dish has been just cooked. Pour pure ghee on live coal. When it starts to smoke, put in the pot where the smoke from the coal must be trapped tightly closing the lid. The smoke thus trapped for about 25 to 30 minutes, permeates the cooked food / beverage.
- Curd (dahi) (1 cup)
- Green chillies, crushed (1-2)
- Ginger, crushed (1 inch)
- Salt (to taste)
- Rock salt (1 tsp)
- Cumin powder (jeera) (1 tsp)
- Water (as required)
- Oil (1 tsp)
- Asafoetida (hing) (a pinch)
- Mustard seeds (sarson) (1 tsp)
- Coriander leaves (hara dhania), chopped(1 tbsp)
- Mint leaves (1 tbsp, optional)
- Bay leaf (tejpatta) (2)
- Coal (2)
- Desi ghee (1 tbsp)
- Cumin seeds (jeera) (1 tsp)
- In a bowl, add curd, crushed green chillies and ginger. Whisk it. Now, add salt, rock salt, jeera powder and water. Blend all the ingredients using a blender.
- Now heat oil in a pan. Once it is hot, add hing and sarson.
- As the sarson starts crackling, remove it from flame and pour it on top of the buttermilk.
- For dhungar, place a bay leaf, pieces of live coal in a heatproof bowl and pour hot ghee over it.
- Now add jeera to it.
- Then put this bowl in a big vessel and cover it immediately with a lid to prevent the smoke from escaping.
- After sometime, remove the smaller bowl from the big vessel, pour chaas in it and cover it again for 20 min.