Nigella Seeds – Kalonji
In the Punjab, Nigella seeds are used for flavouring Dal, stir-fried vegetables, (Sabji) and even snacks and savouries such as samosas.
Tempering the seeds alongside cumin (jeera) or fennel seeds (saunf) before they are thrown over a rice dish can give the rice a whole new lease of life. It has a peppery taste and adds great flavour to any meal. The seeds are either dry-roasted or tempered in oil before being added to any dish.