Whole-seed masalas are usually bloomed in hot oil or ghee rather than sprinkled on at the end. Heat the fat, add the whole spices, and stir just until they become fragrant and a shade darker. Then add vegetables, lentils, aromatics, or cooking liquid.
Panch phoron is the classic example: the seeds stay whole, crackle in oil, and perfume the whole dish. Use moderate heat and keep everything moving, because seeds can go from fragrant to scorched quickly.