Pahadi Panch Phoran

By : Shalini kuriyal

Panch phoran is a mix of five spices which gives distinctive pickely flavour to the dishes they are added to. It's so interesting how this mixture enhances the taste and gives a zing to the regularly used daals (lentils)  and veggies. I have learnt this from my mother. She uses these spices chiefly with 'Karela' (bitter gourd) which always tastes divine !

Ingredients :

Fenel seeds   (Saunf)             -          2 tbsp

Cumin seeds  (Jeera)            -           1 tbsp

Nigella seeds (Kalonji)        -           1 tbsp

 Carom seeds    (Ajwain)        -            1/2 tbsp

Fenugreek seeds   (Methi)      -           3/4 tbsp

Three methods : 

1. Mix them all to use whole for tempering. 

  2. Dry roast them for a while and grind them . 

Store the powder in an airtight jar.  

3. While grinding a spoon ful of sugar can be added to

 balance the bitterness of Fenugreek seeds.

For giving it a bengali twist, Mustard seeds (rai) can be added. 

How to use panch phoran 

1. Wholeseed tempering (tadka) can be done in Karela / Pumpkin / Boiled Potato / Ladyfinger and Arhar dal.

2. The grounded masala can be used to make stuffed Karela / Brinjal (baigan) / Okra (bhindi )/ mushroom/ Indian round gourd (tinda) and pointed gourd (parwal).

You can be creative to use this spice-mixture in many different ways. The number and amount of any spice can be adjusted as per the taste and preference.