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Bengali Panch Phoron (Indian Spice)


Course : Mixes
Source:
Serves: 1
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Ingredients:


1 tablespoon fenugreek seeds

1 tablespoon nigella seeds (black onion seeds)

1 tablespoon mustard seeds

1 tablespoon fennel seeds

1 tablespoon cumin seeds
 

Preparation / Directions:


This mix of whole spices comes from Bengal in the east of India, where it is used to flavor pulses and vegetable dishes. It may be put into hot oil to perfume it before other ingredients are added, or it is used to spice the ghee that is poured over a dish of lentils as it is served. Mix all the spices together. Stored in an airtight jar, the blend will keep for 3-4 months.

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