Pennywort, called ‘Lambak’ in Hmar, is traditionally prepared as a Hmarchadeng (Chutney) with Ngathu (Fermented Fish). Both the stem and the leafy green can be eaten either raw or by first boiling it based on one’s preferences.
Pennywort, called ‘Lambak’ in Hmar, is traditionally prepared as a Hmarchadeng (Chutney) with Ngathu (Fermented Fish). Both the stem and the leafy green can be eaten either raw or by first boiling it based on one’s preferences.