Panch Phoran Recipes

PANCH-PHORAN POTATOES

Steps:

• Cut potatoes into 2-centimetre pieces. Heat the oil in a medium-sized pot over a medium heat. Toast the panch phoran in the oil for about a minute or until the spices release their aroma.* Add the onion and cook until golden, then add the potatoes, ginger, garlic, chilli, curry leaves, turmeric, salt and tomatoes. Stir well to coat everything in the spices. Add water so the potatoes are not quite covered. Add the peas, bring to a simmer then cover with a lid and cook for about 20 minutes or until tender. Add more water if it gets too dry then check seasoning and put into a serving bowl. Sprinkle with coriander before serving. * When toasting spices it is important to keep an eye on the heat of the pan. If the spices burn, throw them out and start again.

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.

PANCH PHORON

Steps:

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

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.

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.