Tuesday, April 2, 2013

Amaranth Greens with Black Eyed Peas Recipe

Beans beans, they're good for your heart! 
The more you eat it the more you *ahem*

This recipe is nutrition packed and very hearty. I used dried black eyed peas, soaked them overnight and cooked them in a pressure cooker to reduce the above mentioned problem. Fresh Amaranth greens add another dimension to the awesome-ness!


1.5 Cups Black Eyed Peas 
1 Bunch Amaranth Greens
½ Onion, chopped
1 Tomato, diced or crushed
½ inch ginger, minced
2 cloves garlic, minced
1-2 cups of water plus more for soaking and cooking the beans

Spices/ Seasonings

1.5 Teaspoon Coriander Powder
1 Teaspoon Kashmiri Red chili Powder
1 Teaspoon Turmeric Powder
1 teaspoon Amchur Powder
Salt (to taste)


1 Tablespoon Oil
1 Teaspoon Cumin Seeds
1 Dried red chili
¼ inch cinnamon stick
1 teaspoon asafetida (hing)


Soak the black eyed peas overnight in plenty of water. Drain the soaking water and add fresh water to the beans. Cook the beans in a pressure cooker. Drain the cooking liquid.

Clean and sort the Amaranth greens.

Heat oil in the pan and add the tempering ingredients. 

(I let this "brown" too long!)

When they start sputter add the onions, ginger and garlic. Cook till the onions are translucent.

Add the tomatoes and the spices and cook for about 5-6 minutes.

Add some water and stir. Add the black eyed peas. Stir it into the spicy mixture and let it come to a boil.

Add the Amaranth greens.

(looks like a lot of greens but it cooks down in just a few minutes)

Cover and let it all cook together for another 5-6 minutes.

Gently stir all the ingredients. Be careful not to mash the beans too much. Check and adjust the seasoning.

Serve with rice or rotis.



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