Panch Phoron | Panch Phoran

Ingredients

• 2 tablespoons cumin seeds
• 2 tablespoons nigella seeds (kalonji)
• 2 tablespoons wild celery seeds (radhuni) or mustard seeds (rai)
• 2 tablespoons fennel seeds (saunf, mouri)
• 1 tablespoon fenugreek seeds (methi dana)

Steps

1. Combine all the spices in a bowl, or mix them directly in a small glass jar.
2. Close the jar tightly and keep the panch phoron somewhere cool and dry.
3. Before every use, shake the jar so the spices are evenly spread through the mixture.
4. Use as much of the mix as the recipe requires. It is usually tempered or fried in oil to bring out the flavors before the other ingredients go in.