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In a small saucepan, heat the ghee over medium-low heat, and add the cumin seeds.
As soon as they turn gray and start to crackle. add the turmeric, fennel seeds, and ajwain seeds. Lower the heat to low, and toast the spices for about 5 seconds, until they release their aroma, then add the ginger and chile, and toast for a few more seconds; add the parsley, beet leaves, and salt. Sauté for about 10 more seconds, then pour in the hot water.
Cover and let the broth simmer over low heat for 3 minutes.
Serve the broth in a bowl, and let it cool down to sipping temperature, then add the lime juice. Sip slowly, and thoroughly chew the spices and the greens.