Panch Phoron
By Dassana Amit
Panch phoron or panch phoran or panch masala is a blend of 5 aromatic spices used in the Bengali cuisine.
Prep Time 5 mins
Total Time 5 mins
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)
Instructions
Mix all the spices in a bowl or directly in a small glass jar.
Tightly seal the jar. Store the panch phoron in a cool, dry place.
Shake the jar before each use to make sure the spices are evenly distributed.
Use the spices as required in the recipe. Usually panch phoron is tempered or fried in oil to release their flavors and then the other ingredients are added.
This is one of two recipes that feature: radhuni, mustard
This recipe also includes: cumin, nigella, fennel, fenugreek
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