Paanch Phoran
Equipment
- Mortar and Pestle
- Spice Grinder
- Sieve
- Strainer
- Airtight Container
Ingredients
- 60 g Cumin seeds (⅔ cup)
- 60 g Fennel seeds (½ cup)
- 2½ tablespoons Fenugreek seeds
- 2½ tablespoons Yellow mustard seeds
- 4 tablespoons Kalonji (Nigella) seeds
Instructions
- Dry the spices in the sun for 1-2 days or in a very low oven for several hours.
- Put them in a mortar and pound with a pestle.
- Alternatively, grind in a spice grinder, to make a fine powder.
- Sieve (strain).
- Store in an airtight container.
Nutrition
Serving: 150gSodium: 1mgCalcium: 9mgVitamin C: 1mgVitamin A: 6IUSugar: 1gFiber: 1gPotassium: 17mgCalories: 4kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
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