1In heavy 1-quart saucepan, melt butter over low heat. Continue simmering over low heat 15 to 20 minutes, occasionally skimming off milk solids that surface, until butter is clear and deep yellow in color. Do not stir (some of the milk solids will turn brown and sink to the bottom of pan). Remove saucepan from heat. Cool 5 to 10 minutes; do not stir. Gently pour clarified butter into an airtight container, leaving the milk solids in the saucepan. Cover and store in refrigerator up to 4 weeks. Makes 3/4 cup clarified butter; use 2 tablespoons for this recipe.
2In 3-quart saucepan, place pigeon peas, red lentils, yellow split peas, green lentils, 1 of the onions, the undrained spinach, carrots, tomato, chiles and 6 cups of the water. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes, skimming off any foam that floats to the top, until lentils are softened and most of the liquid is absorbed. Remove from heat.
3While lentil mixture is simmering, in 10-inch skillet, heat 2 tablespoons clarified butter over medium-high heat. Add remaining onion, the gingerroot and garlic; stir-fry 2 to 3 minutes, being careful not to burn mixture, until mixture is dark brown. Add all remaining stew ingredients except cilantro and lime; stir-fry 30 to 60 seconds or until spices have a nutty aroma.
4Stir in remaining 1/2 cup water. Heat to boiling, scraping brown bits from bottom of skillet. Stir spice mixture into lentil mixture. Simmer uncovered 15 minutes. Garnish with cilantro and lime wedges.