dhungar method: How can I make smoky dal tadka without charcoal? Normally one is to get a piece of charcoal red-hot, put it in a small metal cup, put some ghee on it to burn/smoke, and put it in the pot with the finished dal tadka curry.
I don't have charcoal.  And even if I bought charcoal I don't have a gas burner to heat it.  I have IH burners (electric induction heating, which can't heat charcoal).
Smoked salt for general use in kitchen to get &quot;smoked/grilled&quot; taste or for dal tadka smoked chilli pepper. Latter is no so strong as normal chilli (so you use more) but give nice aftertaste to spiceness.