Millet Zan:

Arunachali Comfort Porridge

First, heat up a tablespoon of ghee in a pan until it shimmers. Then, toss in 1/4 cup each of blanched carrots, boiled black-eyed peas, and blanched green peas. Season it all with 1/4 teaspoon of freshly ground black pepper and salt to taste. Let that sauté gently for about 5 to 6 minutes over low heat. Once done, set it aside.

Next, in a separate pan, dry roast the ragi flour over low heat until it becomes fragrant. Gradually pour 750 ml of water into the ragi flour, stirring continuously to ensure there are no lumps. Cook until the mixture thickens to the desired consistency.

Now, incorporate all the sautéed vegetables along with a ¼ cup each of chopped coriander leaves and blanched spinach into the mixture. Season with ¼ teaspoon of black pepper powder, salt to taste, and a tablespoon of ghee. Mix everything thoroughly and let it cook gently over low heat for about 5 to 6 minutes.

Serve it piping hot.