This dish get infused with smoke from a small piece of charcoal. You can try this trick with any dish.
Smoky Toor Dal
2 T. cooking oil
2 green thai chilis, either split or chopped
8-10 garlic, peeled and chopped
2 inch piece of ginger, finely chopped
1 large onion, chopped
1 large tomato, chopped
1 cup Toor Dal
2 1/2 cups water
1/4 teaspoon turmeric
1/2 teaspoon salt
2 teaspoons ghee or cooking oil
1/4 teaspoon asafoetida
2 dried red chilis
5-6 garlic, finely chopped
2 teaspoons cumin seeds
1/3 teaspoon chili powder (optional)
1 teaspoon dried methi (fenugreek leaves)
Heat pressure cooker and add oil. Add green chilis, garlic, ginger and fry for 1 minute. Add onion and fry until onion is clear about 2-3 minutes. Add tomato and fry until soft, another 2-3 minutes. Add lentils (toor dal) and fry for 2 minutes, then add water and stir. Add turmeric and salt. Place lid on pressure cooker and cook for 15 minutes until lentils are soft. Let pressure release. Open lid and mash lentils gently. Add more water to desired consistency and taste for salt.
Heat small pan with ghee and add asafetida, cumin seeds, garlic and dry red chilis. Stir and add dry red chili powder (if using) and dry methi leaves. Fry this for a few seconds and then pour this mixture over lentils. Stir to combine.
For Smoky Flavor
Light charcoal and put lit charcoal in a small heat proof dish. Add 1 tsp. of ghee on top of lit charcoal and add this to the pan with the lentils. Quickly cover with a lid and smoke for 5-10 minutes. Open the lid and remove the charcoal.
Top it Off
In a small pan, heat a little more ghee, 1 tsp cumin seeds and a little chili powder and pour this over the smoky lentils.
Serve with chopped cilantro on top.
I found small sized charcoal at the local Persian store where they sell hookah. Im sure you could use charcoal for a grill and just break off a small corner.