Use a quick soaking method to soak the lentils. Place lentils in a bowl and pour enough boiling water over them to cover. Wait at least 20 minutes. Drain, and rinse well, until the water runs clear.
Chop the squash into bite-sized pieces.
Start the dish
Heat ghee in a medium saucepan on medium heat. Add spices and sizzle for 20-30 seconds, until you smell the aroma.
Add summer squash, water, and rinsed lentils. Turn the heat to high and bring to a boil, then reduce the heat to a simmer and partially cover.
Cook, partially covered, for 40 minutes or more, until the lentils are soft and breaking apart. Taste, and adjust for salt. Add kale and cook for 15 minutes more.
Add more water if needed. In the end, it should be like a thick stew, so that you can enjoy it on a plate with basmati rice, quinoa, or another grain. You could also enjoy it as a soup by adding more water.
Turn off the heat, and add fresh lime juice to taste.
Enjoy with basmati rice, quinoa, or another grain. Or for a low-carb meal, have it with a green salad.