Lal Math Saag

Know your ingredient: amaranth + a delicious recipe featuring amaranth leaves.

Amaranth
Amaranth, also called rajgira, is often grouped under the category of ancient grains, though technically, it is a pseudocereal, which means it is a seed from a non-grass plant that is used like a cereal grain. The amaranth plant is used for its leafy greens, also known as lal math or chaulai, and for its seeds, which are dried and puffed before use.

History:
Amaranth is native to Central and South America. It was considered sacred and used in rituals. It was also eaten as a staple food by ancient civilisations like the Aztecs and Incas. It has now been rediscovered as a superfood.

Amaranth Cultivation in India:

Amaranth is grown across India, particularly in the states of Maharashtra, Gujarat, Tamil Nadu, Andhra Pradesh and Uttar Pradesh.
It is primarily cultivated during the monsoon and winter seasons.
It thrives in warm climates and is drought-tolerant, making it suitable for arid regions.

Culinary Uses:

Amaranth flour, also known as rajgira flour, is used to make chapatis, puris and laddoos, especially during fasting.
A kheer is made from popped amaranth using milk, cardamom and sugar or jaggery.
The fresh leaves of amaranth are used in stir-fries, dals and curries.

Regional Specialties:

Saag (North India): A sauté made with amaranth leaves, garlic and spices.
Thoran (Kerala): A dry vegetable dish made with amaranth greens and grated coconut.
Pappu Thotakura (Andhra Pradesh): A lentil-based dish made with amaranth greens and dal.

INTERESTING FACT
Amaranth seeds are so small that a single plant can produce thousands of seeds.

RECIPE: LAL MATH SAAG

INGREDIENTS

1 bunch lal math (red amaranth leaves)
4 cloves garlic, finely sliced
1 green chilli, chopped
1 small onion, finely chopped
1 tablespoon besan (gram flour)
1 teaspoon oil
Salt to taste
¾ cup water

METHOD

Wash the lal math thoroughly and soak it in water for 5 minutes to remove any dirt.
Chop it finely and set it aside.
Heat a pan and add the oil, garlic, chilli and onion. Cook till the onion is translucent, about 5 minutes.
Stir in the besan and sauté for a minute.
Finally add the chopped lal math and sprinkle some salt. Sauté for 2 minutes.
Add the water and cover with a lid. Cook for 8 to 10 minutes or till the leaves soften.
Uncover and allow any liquid left to evaporate. With a spatula, start mashing the leaves. This will make the leaves glisten and bring out their texture.
Serve with hot jowar bhakri.

Warning: Ask a parent or adult to help with this recipe.

Recipe Credit: Ananta Goyal and Sneha Poddar on Instagram as Two Curious Cooks.