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Panch Phoron, a traditional Bengali five-spice mix used to temper (tadka) dishes like dals, sabzis, and pickles. Here's how to prepare and use it:
🔥 How to Prepare Panch Phoron (Bengali Five-Spice Mix)
🌿 Ingredients (Equal parts)
* Nigella seeds (Kalonji) – 1 tsp
* Fennel seeds (Saunf) – 1 tsp
* Fenugreek seeds (Methi) – 1 tsp
* Black mustard seeds (Rai) – 1 tsp
* Cumin seeds (Jeera) – 1 tsp

🥄 Method:
1. Mix all the seeds together in a clean, dry bowl.
2. Store in an airtight container in a cool, dry place.
3. Do **not roast** or grind. Use whole as-is for tempering.

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🍛 How to Use Panch Phoron in Cooking (Tadka Method)
👨‍🍳 Example: Tempering for Dal or Sabzi
Ingredients:
* 1 tsp Panch Phoron
* 1–2 dry red chilies
* 1 tbsp mustard oil (or any oil)
* Cooked dal or chopped vegetables

Instructions:
1. Heat mustard oil in a pan until it starts to smoke slightly.
2. Reduce the flame, then add Panch Phoron and red chilies.
3. Let the seeds crackle for 10–15 seconds. Do not burn.
4. Immediately pour this tadka over cooked dal or mix it with your sabzi.

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