Zan with RongpuTakeng (Finger Millet Porridge with Vegetables and Egg Chutney)

After the breakfast cuisine of Andhra Pradesh, now I am taking you all to Arunachal Pradesh.  Arunachal Pradesh is one of the Indian states in the North-east, situated near to the Himalayan ranges, and is a part of the seven sister states. Arunachal Pradesh, commonly referred to as “The land of rising sun”, is one of the largest among the North Eastern states. This region is occupied by tribal people and they use fresh herbs, vegetables in their everyday cooking. They do not use much oil or spices in their food and they prefer steaming, boiling and smoked cooking techniques. Arunachal Pradesh is famous in the production of millets, maize and wheat.

Zan is a staple dish of the Monpa people, who inhabit in the high-altitude district of Tawang. This dish can be prepared easily by adding millet flour to boiling water and topping it up by adding in some vegetables. This is what usually Monpa farmers eat before going to fields.


2 tbsp Ragi or finger millet flour

½ cup finely chopped cabbage

½ cup green peas

½ cup chopped carrot

¼ cup chopped beans

1 tsp salt

1tsp pepper powder

1 tbsp butter

2 cups of water


Roast the millet flour with a tablespoon of ghee.

Add little water to millet flour and make a paste

Blanch the vegetables in water with salt till it becomes tender

Boil two cups of water. Add the millet flour paste and mix well

Add the blanched vegetables, salt and pepper and boil till you get desired consistency

Serve hot with Rongpu Takeng

Rongpu Takeng

RongpuTakeng is a simple Monpa style chutney made of hard boiled eggs and grated ginger, which features commonly in a monpa platter. This chutney is good to go with meals and even as spread on rotis.


1 hard boiled and shells removed egg

½ tsp grated ginger

Pinch of salt


Chop the eggs. Add grated  ginger, chopped egg, and salt to a blender.

Blend it a bit coarse

Serve immediately.

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