In a small sauce pan, melt the ghee (you can use oil or coconut oil but they do not have the same properties as ghee) over medium heat. When the ghee shimmers and you can smell it, remove from heat and add the mustard seeds, they might sizzle and pop. Add the cumin seeds and then the hing and curry leaves. When the cumin is golden brown, remove from heat and add to the cooked dal. This process happens rapidly so have everything ready.