Indian Panch Phoron

Ingredients

• 1 tbsp cumin seeds
• 1 tbsp fenugreek seeds
• 1 tbsp fennel seeds
• 1 tbsp black mustard seeds
• 1 tbsp nigella seeds (kalonji)

Method

1. Mix all seeds together in equal proportions.
2. Store in an airtight jar up to 6 months.
3. To use: heat oil in a pan, add 1 tsp panch phoron and let seeds pop for 30 seconds before adding other ingredients.

Tips

Use for tempering lentils, frying mustard greens or flavouring fish. The fenugreek adds a slight bitter-sweet complexity.