Hearty Split Chickpea Soup with Spiced Cumin

Method

1. Soak the chana dal for at least 1 hour, or preferably overnight. Drain the soaked dal and place it in a saucepan with 2 cups of water. Cover and simmer over medium heat for 20-25 minutes. If the water starts to bubble up excessively, slightly lift the lid to allow steam to escape.
2. While the dal is cooking, prepare the base by blending the tomato, garlic, ginger, ground coriander, turmeric, paprika, and cayenne pepper with 1/2 cup of water until you achieve a smooth puree.
3. Stir the blended tomato mixture and salt into the simmering split peas. Cover again and continue to cook for another 15 minutes, or until the split peas are tender. Gently mash some of the peas against the side of the pot to help thicken the soup and achieve your desired consistency.
4. Prepare the tempering: In a small skillet, heat the oil over medium heat. Once hot, add the cumin seeds and sauté for about 30-60 seconds until they just begin to change color. Stir in the asafetida. Add half of this spiced oil mixture, the garam masala, and the remaining cayenne pepper to the simmering soup. Mix well. Taste and adjust seasoning with salt and spice if needed. Remove from heat, stir in the chopped cilantro, and serve, garnishing with the remaining spiced oil.