In a large saucepan on medium heat, melt the ghee and place the ginger and turmeric (or curry powder) in it. Stir for a moment until the spices are mixed and fragrant.
Add the remaining ingredients except for leafy greens and ½ c. water. Stir until lightly browned or until it starts to stick.
Pour in the 6 cups of water, cover and bring to a boil. Once it boils, turn down the heat to low and cook, lightly covered, until the dal and rice are soft, about 25-30 minutes.
Add the leafy greens at the end. It will be a soupy consistency.