Savoury Pongal

Ingredients

• ½ cup Raw rice
• ¼ cup Split yellow moong dal
• 2 cups Water
• 1 strip OR dried shiitake – 2 Kombu
• 1 tsp Ginger, julienned
• ½ tsp (optional) Light soy sauce
• 2 tbsp Ghee
• 1 tsp Whole black peppercorns, coarsely crushed
• 5–6 (optional) Curry leaves
• to taste Salt
• ¼ tsp MSG
• 2 tbsp Pecorino Romano, finely grated
• ½ tsp Freshly ground black pepper
• 1 tsp (optional) Butter

Method of Preparation

Chef Ajay Chopra

1. Roast the Dal

   Dry roast the moong dal lightly until it develops a nutty aroma.

2. Prepare the Pongal Porridge Mix

   Wash the rice and roasted dal. Cook them together in the kombu- or shiitake-infused water for 15–20 minutes, until soft and porridge-like.

3. Prepare the Tempering

   Heat the ghee and add the crushed black pepper and curry leaves. Once they begin to splutter and become aromatic, pour the tempering into the Pongal mixture.

4. Add the Extra Umami

   Stir in the light soy sauce and MSG. Adjust the salt as required. Keep the consistency slightly runny rather than stiff.

5. Finish

   Remove from the heat and stir in the finely grated Pecorino Romano and freshly ground black pepper. Swirl in the butter, if using, for a glossy finish. Serve warm.