Zan
Veg
Vegan
Monpa millet porridge — finger millet or taro cooked into a thick, smooth paste and eaten as the staple morning meal in higher-altitude Tawang and West Kameng districts.
Cuisines
Arunachali
Best for
Breakfast
Lunch
Build a full meal around Zan
Get a matched combo of sides and accents
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
|
1 cup | Millet flour |
|
3 cups | Water |
|
1 teaspoon | Salt |
|
1 tablespoon | Mustard oil |
|
1 | Chili , green, chopped |
|
1 teaspoon | Ginger , grated |
|
1 tablespoon | Cilantro , chopped fresh |
Instructions
- 1 In a pot, bring 3 cups of water to a boil.
- 2 Add salt to the boiling water.
- 3 Slowly add the millet flour to the boiling water, stirring continuously to avoid lumps.
- 4 Reduce the heat to low and cook the mixture, stirring occasionally, until it thickens to a porridge-like consistency.
- 5 In a small pan, heat mustard oil over medium heat.
- 6 Add the chopped green chili and grated ginger to the oil and sauté for a minute.
- 7 Pour the sautéed mixture into the thickened millet porridge and stir well.
- 8 Garnish with chopped fresh coriander before serving.
Tips
For a richer flavor, you can add a pinch of turmeric and cumin seeds to the oil before sautéing the chili and ginger.