Heat a kadai or deep frying pan over medium heat and add the cooking oil. Once the oil is hot, toss in the crushed panch phoran, dry red chilies, and bay leaf. Let the spices sizzle and release their ...

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Now, I serve them raw with Asian pears and sunflower seed ... who dips into his spice pantry for La Boîte’s Izak harissa spice blend, which he adds to a simple vinaigrette.