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Heat the coconut oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the cumin seeds and mustard seeds and cook, stirring, until the mustard seeds begin to pop and the cumin is fragrant, about 1 minute. Watch closely, as the seeds can brown quickly.
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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