Cumin Seeds (Jeera) [1.1.2, 1.3.2]
Mustard Seeds (typically black or brown) [1.1.1, 1.3.3]
Fenugreek Seeds (Methi) [1.1.2, 1.3.2]
Fennel Seeds (Saunf) [1.1.2, 1.3.2]
Nigella Seeds (Kalonji) [1.1.2, 1.3.2]
Culinary Uses
Tadka (Tempering): This is the most common use [1.3.1, 1.3.2]. The seeds are sizzled in hot oil or ghee at the start of cooking until they pop, which releases their essential oils [1.3.1, 1.3.2, 1.3.3].
Vegetable Dishes: It is the star ingredient for flavoring stir-fries (like pumpkin, potato, okra, or bitter gourd) and mixed vegetable curries like Shukto or Ghonto [1.3.1, 1.3.2].
Dals: Adding a panch phoran tadka to Masoor Dal (red lentil) is a classic way to elevate its flavor [1.3.1, 1.3.2].
Pickles & Chutneys: It is frequently used to add depth and aroma to homemade pickles and sweet chutneys [1.3.1, 1.3.2].
Baking/Roasting: Some recipes suggest dry-roasting and grinding the blend to use as a rub for meats or a seasoning
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