Rinse the moong lentils 2–3 times in a colander, then soak in 4 cups water for 1–4 hours. Add the soaked lentils to a Dutch Oven and bring to a boil. If any scum rises to the top, remove with a skimmer or a spoon and discard. Reduce heat to medium-low and add turmeric and salt. Cover and simmer for 10–15 minutes. Add additional water if needed to keep the lentils submerged.

Meanwhile, heat a Stainless Clad Frying Pan over high and add the ghee. When it’s shimmering but not yet smoking, add the cumin seeds and kari leaves, and fry for 1–2 seconds.

Immediately add the fennel and cook over high until slightly wilted, 3–4 minutes. Add the red chile powder and tomatoes and cook until tomatoes have softened, 3–4 minutes more.

Scrape the tomato mixture into the Dutch Oven with the lentils and continue cooking until the whole mixture has come together, about 2 minutes. There should not be any water separating from the lentils.

Just before serving, add the minced ginger, and more ghee, if desired. Top with reserved fennel fronds and serve with rice or naan, if desired.