POD TO PLATE

Lotus seeds are not only tasty, but also a healthy and versatile ingredient to add to diet

- VIBHA VARSHNEY

FOR A plant that is so well known across the country, it is surprisingly difficult to find lotus in the urban settings of Delhi. My search was specifically for lotus seed pods, more commonly known in northern India as kamal gatta. Once I was able to get my hands on them, though, the delicious seeds were consumed so quickly that I almost missed out on trying a recipe and taking a photograph.

The seeds of lotus (Nelumbo nucifera) are often confused with fox nuts or makhana, which are actually seeds of the prickly water lily (Euryale ferox). While both grow in wetlands, lotus is hardier and can grow in a range of environmental and climatic conditions. In India, the prickly water lily is generally restricted to wetlands of Bihar. Also, lotus seeds can be consumed fresh or dried for later use, while fox nuts need to be roasted and popped.

When fresh, lotus seeds resemble peas and can be easily added to salads (see recipes). Dry seeds, which are used to make a halwa or pudding, vary in colour depending on when the pod is harvested. If the pod is still green but has developed all its seeds, they are white. If the pod is harvested after it is ripe or nearly ripe, the seeds are brown or black. Either way, it is better to remove the embryo, which is extremely bitter, from the seeds.