Ingredients
⅔cupcumin seeds
⅓cupfennel seeds
¼cupblack mustard seed
3tbsporegano,dried
2tbspfenugreek seeds
Preparation
Combine the cumin seeds, fennel seeds, mustard seeds, oregano, and fenugreek seeds in a non-stick skillet over medium heat; roast the spice mixture until warmed through for about 2 minutes.
Spread the spices onto a large platter to cool completely. Store in an airtight container in a cool, dark place.
