Bengal's five-seed tempering.
History
Panch phoron means 'five spices' in Bengali. It is a whole-spice blend of Bengal, Odisha and Bangladesh. It is tempered in oil to flavour dals and vegetables.
Why it exists
Five equal spices give a balanced sweet-bitter-pungent base for Eastern Indian cooking.
Ingredients
- Fenugreek
- Nigella
- Mustard
- Cumin
- Fennel seeds
How it's made
- Mix equal parts of the five seeds
- Heat mustard oil
- Add the mix and let it crackle
- Add vegetables or dal
- Cook as usual
how to eat it
Serve & eat
Whole in hot oil.
Ratings & notes
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