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PdfIf starting from whole seeds, toast 2 tbsp coriander seed, ground, 2 tbsp cumin, ground, and 1 tbsp fennel seed, ground in a dry pan over medium-low heat until fragrant.
Let toasted seeds cool, then grind them along with any other whole spices in a spice grinder until fine.
In a bowl, combine 2 tbsp coriander seed, ground, 2 tbsp cumin, ground, 1 tbsp fennel seed, ground, 2 tsp ground ginger, 1 tsp black pepper, ground, 1 tsp ajwain seed, ground, ½ tsp cinnamon, ground, ¼ tsp clove, ground, and ¼ tsp pippali (long pepper), ground, or extra black pepper.
Whisk or shake together until evenly blended.
Transfer to a small airtight jar for storage.