It’s the method of infusing the flavors of burnt charcoal into a dish. A Charcoal is heated on the direct fire and then placed in a bowl placed inside the recipe. Then ghee is added over the hot charcoal, as soon as the steam/fumes come out from it, the dish is covered with a tight lid. The dal or any dish adorbs the smoky/charcoal flavors. The longer you close the lid, the smokier the taste of the dish will be. I always prefer to do it for 5 minutes only for mid smoky flavors. It’s not compulsory but highly recommends giving Dhungar to the dal. Dhungar's method takes the dal from wow level to god-tier.