Jakhia is a seed grown in Uttarakhand, known in the Kumau language. Found along jungle paths and highways, I discovered it at a Lucknow mahotsav stall. When inquired about its use, I was told to use it in place of cumin or mustard seeds for tadka in daal and sabji. With a crunchy texture akin to couscous, Jakhia imparts a unique flavor profile. Excited to share this discovery with you, it adds a distinctive taste to your culinary endeavors.