Panch Phora
Ingredients
2 tablespoons brown or black mustard seeds
2 tablespoons cumin seeds
2 tablespoons nigella (kalonji) seeds
1 tablespoon fenugreek seeds
1 tablespoon fennel seeds
Directions
Combine in a glass jar. Shake before use to ensure seeds are evenly mixed as the heavier seeds tend to gravitate to the bottom.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)