Talk:Panch phoron

From Wikipedia, the free encyclopedia

	This article is within the scope of WikiProject India, which aims to improve Wikipedia's coverage of India-related topics. If you would like to participate, please visit the project page.
???	This article has not yet received a rating on the quality scale.
More information about this article... ??? This article has not yet received a rating on the importance scale.

[edit] Which lentils?

My understanding is that it goes best with chana dal, and pumpkin also goes well (chana dal and pumpkin are quite suitable anyway). This is what I've heard, confirmed by my own booking, but I don't know if that's any more than the opinion of a few people. --Singkong2005 08:35, 5 June 2006 (UTC)

[edit] Proportions?

Nigella is very strongly flavored, and I thought it was only about 1/3 as much as the other ingredients. If it were the same amount, as stated in the article, the nigella taste would be overpowering. Just my observation. --Singkong2005 08:35, 5 June 2006 (UTC)

[edit] Fenugreek bitter?

Some people, including myself and the guy at my local Indian shop, find fenugreek seeds bitter (though just in the seeds - the rest of the dish is fine) and prefer to make it with just mustard, cumin and nigella. Is this because we're cooking it wrongly, or just a matter of taste? (I'm thinking of trying powdered fenugreek.) --Singkong2005 08:35, 5 June 2006 (UTC)