Heat ghee in a small saucepan; add mustard & cumin seeds, urad dal, dry red chili and hing. Cook till the seeds start to splutter, add curry leaves and cook for a few seconds. Pour the tempering into the dal and mix well. Serve hot with rice or roti.
1 tablespoon Ghee, 1 teaspoon Mustard seeds, ½ teaspoon Cumin seeds, 1 teaspoon Urad dal, 1 Dry red Chili, broken, 8 ~ 10 Curry leaves