Red lentils dal with potato and fennel

Name: Red lentils dal with potato and fennel
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Cuisine: Mediterranean, American, Greek, Southern, African, Moroccan, European
Ingredients: 2 tsp black or brown mustard seeds; 2 tsp cumin seeds; 2 tsp fennel seeds; 1 tsp nigella seeds; 1/2 tsp fenugreek seeds; 3 whole dried red chillies; 3 garlic cloves, peeled and left whole; 10g ginger, peeled and roughly chopped; 1 green chilli, roughly chopped; 1 onion, roughly chopped (180g); 4 tbsp ghee (or olive oil to keep the; 20 curry leaves; 1 large fennel bulb, cut into 2½cm; 2 Maris Piper (or other floury) potatoes, peeled and cut into; 2 large tomatoes, cut into 2cm; 1 tsp ground turmeric; 150g red split lentils (masoor dal), well rinsed and soaked in plenty of water for an hour or two, then drained; 130g split mung beans (moong dal), well rinsed and soaked in the same bowl as the red split lentils, then drained; 200ml coconut milk, plus 2-3 tbsp extra for drizzling; 800ml water; 1 tbsp lime juice; 10g coriander leaves, roughly chopped, plus extra whole leaves to garnish; salt; 1 lime, cut into wedges; rice or roti