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In a medium skillet or tawa, turn the heat to medium and the mustard seeds. Cook, stirring continuously, until fragrant, 2–3 minutes. Transfer to an electric spice grinder or coffee grinder. Repeat with the remaining spices, roasting each one by one.
Process the spices to a fine powder, then transfer to a small bowl. Make a well in the center of the spices, pour in the sesame oil, and whisk to combine. Use immediately or transfer to a glass jar with a tight-fitting lid and store for up to three months.