Amaranth leaves also know as bread malbar in Mauritius remains a popular dark leafy green. Once, if the bird drops a seed in your fertile garden, you can be assured to be eating this nutritious leaf for the rest of your life. In Mauritius, Amaranth Leaves grew wild and treated as foraged mushroom here.
I am so fond of amaranth leaves and would buy it almost every single time I see it in the market. Amaranth leaves also perceived as the poor people’s food. You know poor people’s food always taste much better.
Usually, it’s served with rice and dhal. These somewhat bitter leaves are sauteed on low heat with onion, ginger and garlic. Just like my swiss chard recipe. But I love what the Steaming pot did with this dhal recipe . If you want to learn more about Amaranth Leaves here is a bonus article.
When I first heard about amaranth seed I didn’t know that I have been raised eating it’s leaves all my life. When I purchase a new thing particularly when their big health titles I choose to do a concise investigation of my own.
What is Amaranth?
This famous grain is native to Peru but today it’s grown in India. Africa and throughout South America.
Somewhat of an unknown quantity to many, amaranth is tall – often six feet – with broad green leaves, bright red or gold flowers, and around 60 different species. The flowers are made up of miniscule, grain-like buds, one reason why this plant often falls into the “grain” category. But amaranth isn’t technically a grain like oats, wheat, or rice. It’s sometimes referred to as a “pseudo-cereal” because its nutritional profile is very similar.
One of the most important aspects of this tiny grain is that it’s gluten-free. When ground, the flour is generally a pale ivory shade, although the red “buds” can be ground as well for a red-tinged and very healthful grain.
Being extremely dense, amaranth is too heavy to be used by itself. It’s best used with other grains for a lighter texture, and with a proven combination of ingredients like guar gum to impersonate gluten.
Cooking amaranth is comparable to cooking pasta or rice: boil plenty of water (six cups of water per one cup of amaranth), measure the grain into it, cook and stir for 15 to 20 minutes, drain, rinse, and eat.
Amaranth can be used as an exceptional thickener for sauces, soups, stews, and even jellies. Eaten as a snack, amaranth can have a light, nutty, or peppery-crunchy texture and flavor. Best of all, amaranth is even more nutritious than its true-grain counterparts. Food Facts By Mercola
- 1/2 table spoon of ghee or coconut oil
- 2 cups of dry amaranth
- 1 cup of dry yellow split peas
- 2 cups of fresh spinach
- 1 chopped onion
- 1 clove of crushed garlic
- 1 inch of crushed ginger
- 2 table spoons of turmeric powder
- 6 cups of vegetable or chicken broth
- 2 table spoons of crushed organic Nori flakesor any preferred seaweed
- In the instant pot select the sauteing method. Heat some ghee or oil and fry the onions.
- Add in the ginger, garlic, amaranth, split peas and turmeric.
- Stir to mix and cook for 2 minutes or so then add the broth.
- Season to taste and close the lid. Seal the pressure cooker whistle.
- Cancel the sauteing method and press multi-grain and cook for about 20 minutes.
- After the cooking time. Let the pressure out before opening the lid.
- Add in the fresh spinach and nori. Mix and let sit for few minutes before serving.
- Serve with any protein of choice and a hot coriander chutney.
This recipe can be made in a slow-cooker or in a normal pot on the stove.