Panch phoron literally means five spices, used in tempering. Different regions of eastern India (Assam, Odisha, etc.) have their own variation of panch phoron. Ours is a type of Bengali panch phoron, used in dals, vegetables, chutneys, and pickles. It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (nigella seeds), shorshe (mustard seeds), and a typically Bengali spice, called radhuni. If you can’t find radhuni where you live, cumin seeds make an acceptable substitute.