This is a pretty claaaaaasic version of split pea soup-with a ham hock that vegetarians can simply omit. What makes it special is a well-made soffritto that gives the soup deep flavor and structure. At the end, a spoonful of spices that have been bloomed in hot oil until sizzling get spooned over the top and add an amazing layer of aroma and sass.
If you're in Nashville, TN, visit Vivek Surti at his wonderful restaurant, Tailor. He showed me how to make tadka, and I am grateful for his knowledge.
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