Soak the moong dahl and rice in water to cover overnight. In the morning, drain and rinse 3-4 times until the water runs clear.
Add the dahl, rice, cinnamon, turmeric, hing, salt, and 3 cups water to a large dutch oven or pot. Bring to a boil, then simmer for 15 minutes uncovered. Do not stir.
Meanwhile, prepare the tempering: Heat the olive oil in a large skillet or saute pan for 2 minutes. Add the shallot, garlic, and ginger, and cook for 5 minutes on medium-low heat until fragrant. Gently crush the cardamom, coriander, peppercorns, fennel, and ajwain with a mortar and pestle, or place in a towel and hit with the back of a knife or spoon to release the volatile oils. Cook for another 10 minutes, stirring occasionally, making sure the spices do not burn. Remove from heat.
Add the broccoli and leeks to the pot with the dahl and rice with 2 more cups of water. Stir once just to combine. Cook for another 10 minutes.
Finally, add the Swiss chard and another 2 cups of water. Stir, and cook for 5 minutes or until the greens are wilted but not mushy. Stir in the tempered spices. Let sit for 5-10 minutes before serving. Garnish with additional cilantro and lemon juice/wedges as desired.
