Heat the oil in a kadai or heavy bottomed saucepan.
While it is heating up, add the mustard seeds and cover the saucepan. The mustard seeds will pop for a few minutes.
Once the mustard seeds are done popping, uncover the saucepan, turn the heat down and add the urad dal.
Once the urad dal turns golden brown, add the chopped green chillies and saute for 30 seconds till they blister and turn soft.
Next add the curry leaves, and step back while they sizzle and turn crisp.
Add the hing and turmeric.