Panch Phoron Panch Phoran Recipes

PANCH PHORON

Steps:

• Gather the ingredients.
• Mix cumin, fennel, nigella, fenugreek, and mustard seeds.
• Store mixture in an airtight container.

PANCH PHORON | PANCH PHORAN

Steps:

• Mix all the spices in a bowl or directly in a small glass jar.
• Tightly seal the jar. Store the panch phoron in a cool, dry place.
• Shake the jar before each use to make sure the spices are evenly distributed.
• Use the spices as required in the recipe. Usually panch phoron is tempered or fried in oil to release their flavors and then the other ingredients are added.

LENTILS WITH PANCH PHORAN (DAL)

Steps:

• In a bowl, rinse the lentils and mung beans well and pick out discolored beans. Drain in a sieve and put into a heavy pot with the salt and cold water. Stir and bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally, to prevent sticking. When lentils are tender, remove from heat.
• Heat oil in a small skillet over medium-high heat. Add asafetida and panch phoran, stir and allow spices to sizzle, about 30 seconds.
• Add tomato and turmeric. Work mixture with wooden spoon into a puree. Cook about 3 minutes.
• Add tomato mixture to the cooked lentil mixture and simmer about 5 minutes.
• Serve.

PANCH PHORON - INDIAN 5-SPICE

Steps:

• Mix seeds and store in an airtight container. Do NOT grind them before storage or cooking (they are used whole).
• When using in a recipe, add the mixed seeds into a pan with ghee or cooking oil.
• When they sizzle and pop a little bit, begin adding the other ingredients to the pan.