While the lentils simmer, place dried chile in a spice or coffee grinder, and process to grind (or use a mortar and pestle). Heat ghee in a heavy skillet over medium heat. Add ground chile, cumin, turmeric, coriander and fennel. Cook 1 minute, or until fragrant. Add onion, carrot and garlic. Reduce heat to medium-low, and cook 10 minutes, or until very tender. Season with salt to taste. Stir onion mixture, peas and lime juice into cooked lentils. Adjust seasoning. Serve lentils with lime wedges.