Heat oil in a pan. Add mustard seeds. When they start to splutter, add urad dal, broken red chilies, hing, and curry leaves and saute till it becomes light in color.
1 to 2 tablespoon Vegetable oil or Coconut oil, 1 teaspoon Mustard seeds, 1 teaspoon Urad dal, 1 to 2 Dried red chilies, Asafoetida or Hing, 1 leaflet Curry leaves