Yield: Approximately 1½ cups
This recipe is called “Panch-phoran” in Hindi
Ingredients:
¼ cup black mustard seeds
⅓ cup fennel seeds
⅔ cup cumin seeds
2 tablespoons fenugreek seeds
3 tablespoons kalonji seeds
Directions:
In a moderate-sized cast-iron or non-stick wok or skillet,
roast all the ingredients together, shaking and stirring the
pan using moderate to high heat, until heated through,
approximately two minutes.
Allow to cool, then put inside an airtight vessel and place
the vessel in a cool, dark place, thirty days at room
temperature or approximately one year in a fridge.
