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Panch Phoron - Salt Free

Panch Phoron - Salt Free

Also known as:
Panch Puran, Panchphoran, Panch Phutana
East India, Bangladesh
Taste Adventures:
Curries, Lentil Dishes, Vegetables, Stews, Fish, Pickles
Nigella Seed, Organic Cumin Seed, Lucknow Fennel Seed, Fenugreek Seed, Mustard Seed

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Panch Phoron is a salt-free blend of 5 whole East Indian Spices - nigella, cumin, lucknow fennel, fenugreek and mustard. To best release the flavor of these seeds heat in ghee or oil first. Great in curies, lentils, vegetables and stews. See recipe below for a delicious traditional Bengali lentil recipe.

Dal with Panch Phoron:
1/2 cup Masoor Dal/ Skinless pink lentils
2 1/2 cups water
1/2 teaspoon Spice Ace Tamarind Powder
1/2 teaspoon Spice Ace Organic Turmeric Powder
2 tablespoons Ghee or Oil
2 teaspoons Spice Ace Panch Phoron
2 whole Spice Ace Thai Chiles, or hot chile as desired
1/4 teaspoon Spice Ace Asafoetida
1 medium Shallot, minced - or 1 tablespoon Spice Ace Minced Dry Shallots
1/2-1 teaspoon Salt, to taste
Rinse lentils in a strainer and add to a small pot over high heat with the 2 1/2 cups of water. Add the Tamarind and Turmeric powders and bring to a boil, then reduce heat to medium low and cover until lentils are cooked thourgh and about falling apart. Whisk your lentils to puree them, add a little water if necessary to thin, then set it aside off heat. Next, heat a small saute pan over high heat and add the oil. Just when the oil barely smokes, add your Chiles and your Panch Phoron - be careful, the mustard will sputter and pop!(You can use a lid as a shield to protect yourself if you want) Next add your Bay Leaf, your Asafoetida, and your chopped Shallot and stir for about 2 minutes, until the Shallot is translucent but not soft. Pour your tempering into the lentil puree and stir together. Salt to taste and enjoy with rice.

Purchasing Options


Net Wt Container Price Qty
1.3 oz. 1/4 Cup Glass Jar
2.8 oz. 1/2 Cup Glass Jar