In a large pot over medium-high heat, combine 8 cups of water, split peas, ¼ teaspoon of the turmeric powder and ½ teaspoon salt. Bring to a boil, then reduce the heat to medium and let simmer for 30 to 45 minutes, stirring every 5 to 10 minutes to makes sure the split peas don’t stick to the bottom of the pot. You want the split peas to cook to the point where they fall apart on their own when stirred with a spoon, creating loads of flavor and a lot of creaminess. Turn off the heat.

In a small skillet over medium heat, warm the oil. Add the cumin seeds, stirring frequently to make sure they don’t burn. Once they turn a light brown, add the chopped garlic. Sauté until the garlic turns golden. Add the remaining ¼ teaspoon turmeric powder. The mixture will start bubbling. After 10 to 15 seconds, turn off the heat. Add ½ cup of warm water, which will prevent the garlic and turmeric from burning.

Add the garlic–cumin seeds–turmeric mixture to the pot of soup and stir until blended. Season to taste with salt and pepper. If the soup is too thick for your liking, you can add a little more water. Makes 4 servings.