Mix the Batter: In a bowl, whisk water, sugar, salt, oil, and citric acid. Gradually add the sifted chickpea flour, whisking into a smooth, thick batter. Let it rest for 10 minutes.

Steam the Cakes: Activate the batter by adding baking soda/fruit salt with a teaspoon of water; whisk until foamy. Pour into a greased pan and steam on medium-high for 15–20 minutes.

Prep the Broth Base: Dry roast the split peas with cinnamon, cloves, and peppercorns until fragrant. Grind into a fine powder once cooled.

Create the Slurry: Whisk the ground spice powder with 1 cup of water to create a smooth, lump-free mixture.

Temper the Aromatics: Heat oil in a deep pot. Add mustard seeds, cumin, curry leaves, and asafoetida. Once they crackle, stir in the ginger-chili paste and turmeric.

Simmer the Broth: Add the remaining water and the lentil slurry to the pot. Bring to a boil, then reduce heat and simmer for 8–10 minutes until slightly thickened. Stir in lemon juice.

Prepare the Cakes: Once the steamed chickpea cake has cooled, cut it into small cubes or crumble it coarsely by hand into a bowl.

Assemble the Bowl: Place a handful of the crumbled cakes in a shallow bowl. Pour the piping hot broth over them until they are half-submerged.

Top and Serve: Garnish generously with diced onions, tomatoes, fresh cilantro, and a mountain of crunchy vermicelli (sev).