Zan (Arunachali Millet Porridge with Greens)

In the high valleys of Tawang and West Kameng, the Monpa people stir millet flour into boiling water with greens and chilli to make zan – a thick, warming porridge that keeps you going on cold mountain days.

Video by The Millet Table on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 10 min
• Cook 25 min
• Vegan · gluten-free
• Famous in Arunachal Pradesh

Ingredients

• 150 g ragi (finger millet) flour or millet flour
• 1 litre water
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 tbsp oil or butter
• 150 g spinach or mustard greens, chopped
• 1–2 green chillies, chopped (or 1 dried red chilli)
• 1 tsp salt
• 1 tomato, chopped (optional)

Method

1. Heat the oil and fry onion, garlic and chilli for 3 minutes. Add tomato if using.
2. Pour in the water, add salt and bring to a boil. Add the greens.
3. Whisk the millet flour into 200 ml cold water until smooth.
4. Slowly pour the flour mix into the boiling pot, stirring constantly to avoid lumps.
5. Cook on low heat for 10–12 minutes, stirring, until thick and smooth. Serve hot, with a chilli chutney or a side of meat.

Tip: Keep stirring – millet flour thickens fast and catches on the bottom.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.