Pancha Phoron (Pancha Phodon | Pancha Phutan) is a 5-seed mixture used in multiple regions of India (Bengal, Odisha, Nepal, and Assam, for example). The five seeds are cumin seeds ('jeera'), fenugreek seeds ('methi seeds'), black cumin seeds ('kalonji'), fennel seeds ('saunf') and mustard seeds ('rai'), mixed in 1:1:1:1:1 proportion. Choice of Seeds:

• Pancha Phoron sometimes uses a sixth seed: wild celery seeds (known as 'radhuni' in Bengal). Sometimes, wild celery seeds ('radhuni') are a replacement for mustard seeds.
• Whole coriander seeds are sometimes used in place of mustard seeds.
• Fenugreek seeds may be reduced in quantity to make the mixture less bitter.

Oil-free cooking? We can dry roast these seeds, as shown in the video below, then store them for several months in an air tight container. Every once in a while, we may grind these dry roasted seed mixture and sprinkle it on top of preparations like roasted potatoes, or use it like any other spice mix for cooking.

In Odisha (formerly known as Orissa), traditional preparations like Dalma and Ghanta Tarkari use the 5-spice mixture. These are wonderful Whole Food Plant-Based recipes as long as we avoid ghee and oil; we may use dry roasted Pancha Phoron as mentioned above.