Ingredients
- 2/3 cup cumin seeds
- 1/3 cup fennel seeds
- 1/4 cup black mustard seed
- 3 tablespoons dried oregano
- 2 tablespoons fenugreek seeds
Directions
Combine the cumin seeds, fennel seeds, mustard seeds, oregano, and fenugreek seeks in a non-stick skillet over medium heat; roast the spice mixture until warmed through, about 2 minutes. Spread the spices onto a large platter to cool completely. Store in an airtight container in a cool, dark place.
