Traditionally, dal makhani is cooked on charcoal for many hours, so it acquires a smoky flavor. This can be achieved with the Dhungar method. Simply place a piece of charcoal on a flame [use a pair of metal tongs to hold it in place] and heat up until it becomes red and grey; this step will take about 5 minutes. Next, place it in a small bowl and place the hot charcoal on top of the dal makhani in a saucepan; on top of the coal, add a teaspoon of ghee, butter, or oil, and close the saucepan using a lid [seal any holes in the lid using some kitchen foil] and allow the dal to smoke for 3 minutes.