Popping mustard seeds for a curry dish

A recipe for a curried dish calls for toasted / popped mustard seeds saying to pop the seeds first then add ghee to the pan. The frying pan that we use says not to put it on high heat. What would be the best way to pop the mustard seeds, by adding the ghee first or do we pop them in a dry pan? Thanks for your help!

I’ve never heard of starting a tadka (the pan-toasted spices in oil) without oil; I would think that would make the seeds burn before they pop.

I’m not sure what the significance of your comment about your pan and high heat is. You can make a tadka with a normal hob’s “medium heat”.