Combine fenugreek seeds, nigella seeds, fennel seed, cumin, and radhuni or celery seed in a bowl.

Adjust the quantities of each spice to your preference.

Store the spice blend in a sealed jar, away from light.

Before using, roast the whole spice blend to release its oils and enhance the fragrance.

Heat oil (vegetable oil, butter, or ghee) in a pan.

Add the spice blend to the hot oil.

Roast until a strong aroma is released.

Use the fragrant oil as a base for cooking dals, meats, or vegetables.

Alternatively, add the roasted spice blend as a seasoning to dals or thick curries.