Lambsquarter leaves Dip (raita) and Foraging

 Foraging used to be considered resourcefulness and a method of sustenance in earlier times but it is now a fashionable new thing to harvest wildly growing foods.The edible treasures that you can stumble upon ( wild garlic, morels, chick weed, lambsquarter etc.) can be quite delicious and off course the satisfaction in discovering these is a whole different story. It goes without saying that you should carefully identify these wild treasures because some do have nasty and toxic look alikes.

Last year I was surprised to find Lambsquarter plant in my backyard. I confirmed it with a gardener and voila it was edible lambsquarter plant, off course I was esctatic. Because these are  the greens that I craved when I was pregnant the first time ( the leaves are a nutrition powerhouse). The young  leaves are very tender and taste like spinach. It has a high content of minerals like Iron, phosphorus, magnesium, calcium etc. And yes this year I have lots growing in my backyard, it is a weed after all !!!

Well today I bring you my favourite raita or a dip made with these beautiful, amazing, delicious green leaves. Simple to make but looks beautiful and tastes amazing. Hope you will enjoy it as much as we do .

 

Ingredients

2 cups of home made yoghurt or store bought natural or greek yoghurt

2 cups of tender leaves of lamb’s quarters

1/4  tsp roasted cumin powder

a pinch cayenne pepper

salt to taste

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Method

1. Wash the leaves by soaking them in water few times and then draining the sandy water.

2. Heat 1/3 cup of water and add the leaves and cover.

3.Turn off the stove after 5-7 minutes and remove the lid. The leaves are very tender so cook very fast.

4. The leaves will be bright beautiful green once cooked. Use a hand blender or a small chopper to coarsely puree the cooked leaves.

5. Meanwhile use a whisk to whip the homemade yoghurt smooth. The store bought      yoghurts are generally smooth and even stirring them with a spoon take care of any lumps.

6. Add the pureed green leaves, mix well, yoghurt will now be a vibrant green colour.

7. Add salt, sprinkle with the cayenne pepper and the cumin powder and serve.

8. Serve with a pilaf, chips, vegetables, curries or like I do, have it by itself as it is a protein and iron rich dip perfect for a hot summer day. 

 

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