Ramdana Rainbow Salad (Amaranth with Fruit and Vegetables)

Name: Ramdana Rainbow Salad (Amaranth with Fruit and Vegetables)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Pan-India
Ingredients: 1 cup ramdana (amaranth seeds); 3 cups water; 1 cup red cabbage (shredded); 1/2 cup apple (chopped); 1/2 cup pineapple (chopped); 1/2 cup red and green capsicum (chopped); 1/2 cup spring onion (chopped); 1/4 cup mixed nuts (optional); 1 tbsp oregano; 1 tbsp lemon juice; 1 tbsp black pepper; 1 tbsp sesame or peanut oil; salt (to taste)

Rajgira (amaranth)ModernPan-IndiaBreakfastWhole grainVegetarianContains nuts

Prep 30 min · Cook 10 min · Serves 4

Make

Ingredients

ramdana (amaranth seeds) — 1 cup
water — 3 cups
red cabbage — 1 cup (shredded)
apple — 1/2 cup (chopped)
pineapple — 1/2 cup (chopped)
red and green capsicum — 1/2 cup (chopped)
spring onion — 1/2 cup (chopped)
mixed nuts — 1/4 cup (optional)
oregano — 1 tbsp
lemon juice — 1 tbsp
black pepper — 1 tbsp
sesame or peanut oil — 1 tbsp
salt (to taste)

Method

Boil the ramdana in the 3 cups of water for 8 to 10 minutes, until the seeds swell and turn fluffy.
In a pan, toss all the other ingredients in the oil for 5 minutes, then cover and cook for 5 to 6 minutes more, stirring now and then.
Fold in the boiled ramdana and serve at once.

Tips

General practice: drain the boiled ramdana in a fine sieve, as the seeds are tiny.

Recipe from FSSAI, Shree Anna (Millets) Recipes, PDF p. 20 (printed p. 6), written in our own words.