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6 Min
20/11/2025
Thinking that Indian cuisine is just about spices is like saying the Marvel universe is just about the Avengers. However, the reality is that Indian cuisine is a vast universe comprising diverse elements, techniques, and cooking styles. One such cooking technique is the thikri phodni, used specifically to add a smoky flavour to the Maharashtrian dal (lentil-based dish).
What starts with s and lends an unmistakable flavour to a dish? Hint: It’s not sugar or spice! It’s actually smoke. Food can be cooked, dried, or flavoured with smoke. This, of course, imparts a smoky flavour, but in some cases, it also helps preserve the food. Regions across the globe adopt different techniques to get this flavour, but the one that’s closest to home is thikri phodni. It’s a traditional technique used in both Maharashtrian and Karnataka cuisine, primarily to temper dal and curries. Read ahead to understand the method, its steps, and key considerations when implementing it.
Thikri phodni is an ancient, or traditional cooking technique used in Maharashtra, and even regions of Rajasthan and Karnataka (where it’s called Kallu Ogarane). Now, if you’ve cooked or even enjoyed Indian food, especially curries and gravies, you must know that a dish isn’t done till the final tadka (tempering) is added. Typically, tempering is prepared by sautéing common herbs and spices, such as cumin, salt, and red chillies, in hot oil and then pouring the mixture on top of the cooked dish, like dal.
Thikri phodni, on the other hand, introduces a thikri (a terracotta shard) to the tempering process. A thikri is cleaned and heated before being added to the dish. Instead of pouring the tadka on the dish, it’s poured on the thikri. The resulting smoke is trapped with a lid. This elevates the final flavour, introducing smoky notes to the dish.
A red-hot thikri acts like a mini charcoal — when the hot tadka hits it, the spices instantly sizzle, burn slightly, and release smoky, earthy aromas. Trapping this smoke inside the pot infuses the whole dal with a deep, rustic flavour you can’t get from regular tempering.
The thikri phodni Maharashtrian dal cooks the same way as any other dal, except for the tempering with the thikri at the end. Follow these steps to recreate the smoky tempering at home:
Remove the thikri and serve. Now, garnish with fresh coriander and serve with jeera rice or naan.
This ancient technique recently went viral on social media, prompting many people to try to recreate the recipe at home. While it may sound simple, there are a few things to keep in mind when recreating the recipe at home:
Pairing suggestions: You can serve the dal with steamed rice, jeera rice, or a type of bread, such as tandoori roti, lachha paratha, or garlic naan.
The traditional technique is an excellent way to add a unique flavour to the dish, but with minimal use of oil. It also enhances the final taste and texture, making even a simple, everyday dish like dal more complex and refined. However, the best part about thirki phodni is that it’s a way to preserve cultural heritage.
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