Panch phoron
A mix of five spices, used to temper dals, vegetables, and chutneys.
- Cooking time5 minutes
Calorieskcal
Panch phoron literally means five spices, used in tempering. Different regions of eastern India (Assam, Odisha, etc.) have their own variation of panch phoron. Ours is a type of Bengali panch phoron, used in dals, vegetables, chutneys, and pickles. It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (nigella seeds), shorshe (mustard seeds), and a typically Bengali spice, called radhuni. If you can’t find radhuni where you live, cumin seeds make an acceptable substitute.
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DonateIngredients
Serves
5 tbsp
- 1 tbsp mouri (fennel seeds)
- 1 tbsp radhuni
- 1 tbsp shorshe (mustard seeds)
- 1 tbsp methi (fenugreek seeds)
- 1 tbsp kaalo jeere (nigella seeds)
Method
- Take one tablespoon each of mouri (fennel), radhuni, shorshe (mustard seeds), methi (fenugreek seeds), and kaalo jeere (nigella seeds). Mix them up.
- Store in an air tight container.
