Strain and rinse the dahl 3-4 times until the water runs clear. Set aside. In a large pot or dutch oven, combine oil, miso, onion, and garlic. Stir to coat and cook for 1-2 minutes. Add spices and beans, stir, and cook until the fennel seeds begin to brown and spices are aromatic.
Add water and broccoli, stirring well. Bring mixture to a boil, then reduce heat to a simmer and cover. Cook for 20 minutes, or until the broccoli is soft (including stem pieces). In the last 5 minutes, add dill, stir in and cover.
Let cool slightly, then blend with an immersion blender until smooth with no (or few) chunks.
Stir in lemon juice and tamari. Serve with lemon wedge, salt, pepper, and seeds as desired.
