Pach (Panch) Phoran Spice Mix

This is a universal Bengali seasoning used in almost all curries and other dishes. You can get all the ingredients in Indian groceries and large spice shops. Pach Phoran means five seeds.

Ingredients

6 tbsp black mustard seeds
5 tbsp nigella (kalonji) seeds
5 tbsp cumin seeds
5 tbsp fennel seeds
5 tbsp fenugreek seeds

Method

Mix all the ingredients and keep in an airtight jar. Use as needed. The mix is usually fried in oil/ghee (until crackling and fragrant) before adding other ingredients.

Tip: if you have a Bangladeshi shop near you, they usually have pre-mixed pach phoran packets.

Simple Bengali Daal

An easy daal preparation that goes brilliantly with rice and vegetable or fish dishes.

Ingredients

1 cup yellow mung daal

3-4 cups water

2 tsp salt

1 tsp turmeric

1/2 tsp ginger powder

2 green chillies

2 tsp pach phoran (see earlier post)

2 tbsp oil

3 bay leaves

2 medium tomatoes

fresh coriander leaves

Method

Lightly roast the daal in a dry pan, wash well and cook with water, salt and turmeric until the grains break up.

Heat oil and fry pach phoran and bay leaves until crackling.

Add all other ingredients except the coriander leaves and fry for a few minutes.

Add the tadka to the daal, add coriander leaves and cook for few more minutes.

Done!

Tip: Soak the daal overnight after roasting to be able to cook it in under 30 minutes the next day.