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According from which region the blend is made, the five spices can be added in equal
quantities or vary slightly. I make mine with equal quantities of
mustard, fennel, cumin, and nigella seeds and half the amount of
fenugreek seeds, which have a bitterness that can be a bit
overwhelming for some people, although I love it. Panch phoron is
typically fried in hot oil, which causes the spices to start popping
to release the flavours and temper the oil.
This spice blend is worth
having to hand when you are in a bit of a hurry and want something
that tastes good, but without putting in too much effort. Make a
simple dal or vegetable dish, by frying the usual garlic, ginger and
diced green chilli together, with a chopped onion, if you want. Then
add the dal/vegetables and cook to your taste. You can then fry a
tsp of panch phoron in some oil and add this tempering to the dal or
vegetable dish before serving.
Makes about 3
tablespoons
Ingredients
2 tsp cumin seeds
2 tsp fennel seeds
2 tsp black
mustard seeds
2 tsp nigella seeds
1 tsp fenugreek seeds
Combine the
whole spices and store in an airtight container.