Try this Bengali Panch Phoron recipe, or contribute your own.
Suggest a better descriptionThe following spice mixtures are just samples of how to make each mixture. There are many many varieties of each mixture and the below recipes can be modified to fit individual tastes. Most will keep for 3 or 4 months. Mix together. These spices are usually used whole. Posted to T.nt (sdm-marked) - Prodigys Recipe Exchange Newsletter by crmcbride@juno.com (Caroline R McBride) on Jul 17, 1997
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 1 | ||
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Calories: 109 | ||
Calories from Fat: 43 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 23.4mg | 1 % | |
Potassium 339.3mg | 9 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 6.6g | 27 % | |
Sugars, other 7.9g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 109
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Bengal Red Lentils with Spices
It's a component of this recipe
— ReneeM
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