Panch phoron

A mix of five spices, used to temper dals, vegetables, and chutneys.

  • Cooking time
    5 minutes
  • Calories
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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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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)


  1. Take one tablespoon each of mouri (fennel), radhuni, shorshe (mustard seeds), methi (fenugreek seeds), and kaalo jeere (nigella seeds). Mix them up.
  2. Store in an air tight container.

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