Panch Phoron, Bengali Five-Spice - cooking recipe

Ingredients

1 teaspoon fenugreek seeds
1 teaspoon nigella seeds
1 teaspoon fennel seed
1 teaspoon cumin
1 1 teaspoon radhuni seeds or 1 teaspoon celery seed

Preparation

Mix all together, You can use less or more of your favorite seeds so adjust to taste.
Store out of light in a sealed jar.
This recipe is meant to be used as whole seeds roasted before using in a recipes to release the oils for more fragrance.
Roast in hot oil, until a strong aroma of each spice is released, and use the fragrant oil as a base to cook dal, meats or vegetables.
Roast in Vegetable oil (vegan), butter or ghee and add as seasoning to different dals or thick curries.