Panch Puran (Panch Phoron) in Nepal is commonly known as Padkaune Masala (पड़कौने मसाला), which literally translates to “tempering spice”. It is a traditional blend of five aromatic whole seeds used for tempering dals, curries, and pickles. Components of Padkaune Masala (Panch Puran):The mixture consists of five spices, generally in equal parts: Fenugreek seeds: Methi (मेथी) Nigella seeds: Kalo Jeera/Kalonji (कलौंजी) Cumin seeds: Jeera (जीरा) Fennel seeds: Saunf/Mouri (सौंफ/मौरी) Mustard seeds/Radhuni: Rai/Tori (राई/तोरी) It is used whole, not roasted or ground, and typically fried in mustard oil or ghee for tempering (Tadka/Padkaune).
