Multi-Lentil Persian Stew with Vegetables (Dhansaak)

Clarified Butter, if desired

• 2 cups (1 lb) unsalted butter

Stew

• 1/2 cup dried split and hulled pigeon peas (toovar dal) or yellow split peas (chana dal), sorted, rinsed and drained
• 1/4 cup dried red lentils (masoor dal), sorted, rinsed and drained
• 2 tablespoons dried yellow split peas (chana dal), sorted, rinsed and drained
• 2 tablespoons dried split and hulled green lentils (mung dal), sorted, rinsed and drained
• 2 medium red onions, cut in half, thinly sliced
• 1 package (10 oz) frozen chopped spinach, thawed (do not drain)
• 2 medium carrots, sliced (1 cup)
• 1 medium tomato, coarsely chopped (3/4 cup)
• 1 to 2 fresh Thai, serrano or cayenne chiles, cut lengthwise in half
• 6 1/2 cups water
• 2 tablespoons clarified butter (ghee) or vegetable oil
• 1 tablespoon grated gingerroot
• 5 medium cloves garlic, finely chopped
• 1 tablespoon coriander seed, ground
• 1 teaspoon salt
• 1/2 teaspoon ground red pepper (cayenne)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground turmeric
• 1/4 cup finely chopped fresh cilantro
• 1 large lime, cut into 8 wedges