Pae Hin (Burmese Chickpea Soup)

Directions

1. 1
   Boil split chickpeas, turmeric powder, salt, white onion, and garlic with 7-8 cups of water.
2. 2
   Cook for 15-20 minutes, until the split chickpeas are thoroughly cooked.
3. 3
   Add dried rice vermicelli to the pot and cook for another 5 minutes, until the noodles are soft (but not overcooked).
4. 4
   Heat 1/3 cup of vegetable oil in a frying pan and add the chopped onion. Sauté on low to medium heat until golden brown.
5. 5
   Remove a small quantity of the fried onion, and place it in a bowl to use later as a garnish, before moving to the next step.
6. 6
   Add the garlic and ginger and sauté for another minute.
7. 7
   Add turmeric powder, chili powder, and Burmese masala powder, sauté for another 30 seconds.
8. 8
   Pour the tadka into the pot of soup and give everything a gentle mix.
9. 9
   Transfer into serving bowls, garnish with cilantro, a sprinkle of masala powder, and fried onions.*** Enjoy!