Bring the mung beans to the boil in the broth or water and simmer, lid on, for 20 minutes.
Dry fry the spices in a large frying pan for 1 minute or until fragrant (keep stirring to prevent burning).
Add the chilli now if using.
Add the ghee or coconut oil to the pan and fry the onion and spices for 10 minutes until the onion is soft.
Add the garlic and ginger and fry for a further 5 minutes over a gentle heat, until softened and starting to caramelise.
After the mung beans have been cooking for 20 minutes, add the carrot and celery and fried onion, garlic and ginger mix, keeping back 6 tbsp to garnish the bowls at the end.
Add the salt or tamari and pepper and coriander stalks and cook for a further 15 minutes over a medium heat until tender.
Finely slice the kale leaves or winter greens or roughly chop the spinach.
Add more liquid if required and stir to prevent burning. Add tougher green veg now or softer just before serving to wilt the leaves.
Finish with the lime or lemon juice
Serve each bowl with a spoonful of the spiced onions, chopped coriander leaves and a wedge of lemon or lime.