|brown mustard seeds|
|nigella (black cumin) seeds|
Stir together all the ingredients and store in a tightly sealed container. Shake before using. Just before using, toast the spice mix in a dry sauté pan while continuously stirring until it smells fragrant. If appropriate for the recipe at hand, the mixture can also be heated in a small amount of oil in the same way as curry powder.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.