In small skillet add remaining ghee. When hot add cumin seeds and black mustard seeds. When the seeds start to crackle pour the mixture into the pot of dal.

Heat in a pot the butter, honey, mustard and curry powder (soy and garlic, is using). Heat and stir until butter is melted.

Above: big mustard trunk with ribs hot pot is typical Cantonese food, it can reduce internal heat, full of taste but not greasy.