Pennywort, called ‘Lambak’ in Hmar, is traditionally prepared as a Hmarchadeng (Chilli Chutney) with Ngathu (Fermented Fish). Both the stem and the leafy green can be eaten either raw or by first boiling it depending on one’s preferences.
To clean a Pennywort, cut the roots off the stem. To make sure no other plants are hidden inside the bunch of stem, select each stem one by one. In a bowl of water, wash the stem and leafy green. You can also separately pluck the leafy green off the stem with your fingers.