India, May 14 -- During one of my field visits in Madhya Pradesh, I came across a subtle, light, and nourishing preparation called Lakhori Bhaji during a Sankranti gathering at a Gond household. It was part of their traditional festive spread, simple in appearance, yet deeply rooted in memory.

What intrigued me instantly was how an often-overlooked garden plant Lakhori or Grass Pea (Lathyrus sativus), requiring minimal care to grow, could become such a wholesome, easy-to-make flavourful dish. The peas of the same plant are commonly consumed as teora dal across the region, but the community had evolved a separate healthy delicacy from its leaves and tender shoots. The preparation was minimal, almost raw, lightly spiced, allowing the plant...