<p>Amaranth is one of those super foods worth exploring. Commonly known as <em>dantina</em><em> </em><em>soppu</em><em> </em>in Kannada, it is known by different names and consumed in many parts of India as well as South Asia, Southeast Asia and Africa.</p>.<p>Its leaves and seeds are used to make several dishes.</p>.<p>Health benefits of amaranth:</p>.<p>Easy digestion: It is high in fibre and this means that it will get digested easily as well as prevent constipation.</p>.<p>Gluten-free: Since there is no gluten in amaranth, it is great for people who cannot tolerate gluten.</p>.<p>Hair loss: Amaranth contains a rare amino acid called lysine that helps in preventing baldness. The human body cannot produce lysine.</p>.<p>High protein: Amaranth is rich in protein, which is needed for the growth and repair of cells. It has more protein than many grains that are commonly available.</p>.<p>Decreases risk of cardiovascular disease: The fibre in amaranth gets rid of bad cholesterol and helps balance its levels in the blood. It also contains vitamin K that helps in improving heart health.</p>.<p>High calcium: With this quality, amaranth is bound to be good for boosting calcium levels in the blood. Adequate calcium is required to prevent osteoporosis and improve bone health.</p>.<p>Eyesight booster: There are ample amounts of vitamin A and carotenoids and both can improve eye health and even slow down the growth of cataracts.</p>.<p>Helps reduce weight: Amaranth is high in fibre and makes your stomach feel full. This is likely to make you eat less and thus help in weight loss.</p>.<p>Amaranth is consumed in many countries. It can be made into a soup and there are several recipes available on the internet.</p>.<p>There is one curry-like preparation that can be made with amaranth leaves. This is more common in southern parts of India.</p>.<p><span><strong>Ingredients:</strong></span></p>.<p>Amaranth – one bunch or more depending on the number of people it is for.</p>.<p>Tur dal – 3/4th to one cup. Again, this can be increased a bit if more amaranth is used.</p>.<p>Urad dal – one teaspoon.</p>.<p>Vegetable oil – one and a half teaspoons.</p>.<p>Mustard – half teaspoon.</p>.<p>Methi – quarter teaspoon.</p>.<p>Salt – to taste.</p>.<p>tamarind dissolved in water – to taste.</p>.<p>A small bit of coriander and curry leaves.</p>.<p><span><strong>Cooking procedure – about 20 minutes:</strong></span></p>.<p>Wash the leaves well and pressure-cook them along with the tur dal. Make sure to add a pinch of turmeric and one teaspoon of oil to the amaranth and dal. This will help it cook properly.</p>.<p>Take one and a half teaspoons of oil in a kadai.</p>.<p>Put the mustard seeds in and add a bit of asafoetida as well.</p>.<p>Green and dry red chillies can then be added. A couple of each will do but more can be added for a spicier dish.</p>.<p>Throw in the curry leaves.</p>.<p>At this point, a bit of tamarind juice can be added.</p>.<p>The whole thing is to be boiled till the raw smell goes away.</p>.<p>The cooked dal-amaranth mixture is to be added to the kadai.</p>.<p>Add a bit of salt and let boil for 5 minutes.</p>.<p>Coriander leaves can be added on top for garnishing. Leave it in for a few minutes before serving so that the coriander’s flavour also comes out.</p>.<p>Made slightly thick, this can be an excellent side dish with chapatis. A slightly more watery consistency makes it great with rice.</p>.<p>With the amount of dal reduced and water increased, it can make a great soup.</p>
<p>Amaranth is one of those super foods worth exploring. Commonly known as <em>dantina</em><em> </em><em>soppu</em><em> </em>in Kannada, it is known by different names and consumed in many parts of India as well as South Asia, Southeast Asia and Africa.</p>.<p>Its leaves and seeds are used to make several dishes.</p>.<p>Health benefits of amaranth:</p>.<p>Easy digestion: It is high in fibre and this means that it will get digested easily as well as prevent constipation.</p>.<p>Gluten-free: Since there is no gluten in amaranth, it is great for people who cannot tolerate gluten.</p>.<p>Hair loss: Amaranth contains a rare amino acid called lysine that helps in preventing baldness. The human body cannot produce lysine.</p>.<p>High protein: Amaranth is rich in protein, which is needed for the growth and repair of cells. It has more protein than many grains that are commonly available.</p>.<p>Decreases risk of cardiovascular disease: The fibre in amaranth gets rid of bad cholesterol and helps balance its levels in the blood. It also contains vitamin K that helps in improving heart health.</p>.<p>High calcium: With this quality, amaranth is bound to be good for boosting calcium levels in the blood. Adequate calcium is required to prevent osteoporosis and improve bone health.</p>.<p>Eyesight booster: There are ample amounts of vitamin A and carotenoids and both can improve eye health and even slow down the growth of cataracts.</p>.<p>Helps reduce weight: Amaranth is high in fibre and makes your stomach feel full. This is likely to make you eat less and thus help in weight loss.</p>.<p>Amaranth is consumed in many countries. It can be made into a soup and there are several recipes available on the internet.</p>.<p>There is one curry-like preparation that can be made with amaranth leaves. This is more common in southern parts of India.</p>.<p><span><strong>Ingredients:</strong></span></p>.<p>Amaranth – one bunch or more depending on the number of people it is for.</p>.<p>Tur dal – 3/4th to one cup. Again, this can be increased a bit if more amaranth is used.</p>.<p>Urad dal – one teaspoon.</p>.<p>Vegetable oil – one and a half teaspoons.</p>.<p>Mustard – half teaspoon.</p>.<p>Methi – quarter teaspoon.</p>.<p>Salt – to taste.</p>.<p>tamarind dissolved in water – to taste.</p>.<p>A small bit of coriander and curry leaves.</p>.<p><span><strong>Cooking procedure – about 20 minutes:</strong></span></p>.<p>Wash the leaves well and pressure-cook them along with the tur dal. Make sure to add a pinch of turmeric and one teaspoon of oil to the amaranth and dal. This will help it cook properly.</p>.<p>Take one and a half teaspoons of oil in a kadai.</p>.<p>Put the mustard seeds in and add a bit of asafoetida as well.</p>.<p>Green and dry red chillies can then be added. A couple of each will do but more can be added for a spicier dish.</p>.<p>Throw in the curry leaves.</p>.<p>At this point, a bit of tamarind juice can be added.</p>.<p>The whole thing is to be boiled till the raw smell goes away.</p>.<p>The cooked dal-amaranth mixture is to be added to the kadai.</p>.<p>Add a bit of salt and let boil for 5 minutes.</p>.<p>Coriander leaves can be added on top for garnishing. Leave it in for a few minutes before serving so that the coriander’s flavour also comes out.</p>.<p>Made slightly thick, this can be an excellent side dish with chapatis. A slightly more watery consistency makes it great with rice.</p>.<p>With the amount of dal reduced and water increased, it can make a great soup.</p>