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.

用小锅加入剩下的提纯奶油，加热后加入孜然籽和黑芥末子，当它们开始有爆裂噼啪声时一起倒入豆羹之中搅匀。

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

将黄油、蜂蜜、芥末及咖喱粉入锅加热(亦可添加酱油和蒜盐)，不停搅动，至黄油熔化为止。

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

大芥菜猪骨煲是典型粤菜，不仅清火，且味道香浓得来又不油腻。总体而言，比较清淡。

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