Ingredients
Amaranthus: 1 Bunch
Fresh ginger and green Chillies paste : 2-3 Teaspoons.
Split Bengalgram: 2 Teaspoons
Split Blackgram : 2 Teaspoons
Mustard Seeds: 1/2 Teaspoon
Red chillies: 2
Cumin Seeds : 1/2 Teaspoon
Oil : 3 Teaspoons
Salt to taste
(Check Fudtionary for meanings if you have doubt with the words in orange colour.)
Method
Wash the amaranthus leaves thoroughly to so that if any dirt is there that will be washed away.
Put a pan on the stove and add some oil and add in mustard seeds, split bengal gram, split blackgram and red chillies to the oil and once the mustard seeds starts to splutter add chopped amaranthus and saute well.
Now add salt and cover it and cook on low medium heat for a few minutes until the chopped leaves become soft.
Once the leaves are cooked well, add fresh ginger-greenchillies paste and mix well and cook for 5 more minutes and turn of the stove.
Serve hot with rice / roti/ chapati.
Note
For ginger and green chillies paste, take a gooseberry sized ginger and 4-5 green chillies depending upon your spice level.
The protein in amaranth is more digestible than other seeds and grains and has been compared to the digestibility of milk protein.
Amaranthus has a good amount of lysine which helps the body absorb calcium, build muscle, and produce.
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