Punch Phoran masala means mixture of 5 spices. This mixture is used in Bengali, Assamese and Oriya Cuisine for making dals and vegetables Dishes.
Ingredients:
Cumin Seeds (jira) – 2 Tablespoons
Mustard Seeds ( Rai) -2 Tablespoons
Onion Seeds ( Kalonji / Nigella Seeds ) – 2 Tablespoons
Fennel Seeds (Saunf) – 2 Tablespoons
Fenugreek Seeds ( Methi Dana) – 2 Tablespoons
To make Panch Phoron, all the five ingredients or spices are added in equal proportions. Some Cooks prefer to use smaller proportion of fenugreek seeds, which have a mildly bitter taste.
To make Panch Phoron, all the five ingredients or spices are added in equal proportions. Some Cooks prefer to use smaller proportion of fenugreek seeds, which have a mildly bitter taste.
Tip : Mix all the spices and store them in an air tight jar in a dry place. shake the jar before each use to make sure the spices are evenly distributed.