Zan (Monpa Millet Porridge)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Zan is a thick millet porridge that is commonly said to be a staple among the Monpa of Arunachal Pradesh, where millets and maize grow in the high valleys. It is stirred until firm and smooth, then eaten in small pieces with a spicy vegetable or meat dish. Arunachal Pradesh, in the far northeast of India, is home to many communities, including the Monpa, Apatani, Adi and Khamti, so its home cooking varies a lot from valley to valley. Read more in Indian regional cuisines.

Finger millet (ragi) or other millet flour is typical; maize or sorghum flour also works. Photos are illustrative: the dish is firmer than the soft porridges shown.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: cnrdmroglu on Pexels; Photo 2: Piotr Arnoldes on Pexels; Photo 3: Max Bonda on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Print Recipe

Zan (Monpa Millet Porridge)

Author: KP Cooking Method: One-Pot Cuisine: Arunachal Pradesh, Indian Courses: Dinner, Side Dish Recipe Keys: Dairy Free Gluten Free Vegan Vegetarian Meals

Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 4

Description

Zan: a thick, filling porridge of millet flour, traditionally eaten in Monpa communities of Arunachal Pradesh with a spicy side. Vegan and gluten-free. Based on traditional technique.

Ingredients

Servings

For the zan

• 1 ¹⁄₂ cups millet flour (finger millet / ragi, or sorghum) (about 180 g)
• 3 cups water (about 720 ml)
• ¹⁄₂ tsp salt

Chili-garlic greens (side)

• 1 tbsp cooking oil
• 4 cloves garlic (sliced)
• 2 green chilies (chopped)
• 250 g spinach or other leafy greens (about 9 oz, washed)
• ¹⁄₂ tsp salt (to taste)

Instructions

1. Bring the water and salt to a boil in a heavy pot. Reduce the heat to low.
2. Mix the flour with 1/2 cup cold water to a smooth paste, then whisk it into the pot to avoid lumps.
3. Cook on low heat, stirring constantly with a wooden spoon, for 8 to 10 minutes until the mass thickens and pulls away from the sides. Cover and cook 3 minutes more.
4. Make the greens: heat the oil in a pan, fry the garlic and chilies for 1 minute, add the spinach and salt, and cook for 3 to 4 minutes until wilted.
5. Wet your hands or a spoon, shape the zan into balls or scoop it into bowls, and serve hot with the greens.

Note

Use finger millet for the darker, traditional color; other millets are lighter. Keep stirring or it will lump. Naturally vegan and gluten-free, but check that your flour is not processed alongside wheat if you avoid gluten strictly.