Heat 2 tablespoons of oil in a deep saucepan and when hot, add the onion. Fry until onion is soft and translucent, but not golden.
Add ginger, garlic and green chillies. Stir for a couple of minutes.
Add peas, hot stock, lemon juice and garam masala.
Bring to a boil, then add herbs stir to mix, and then take off the heat.
Pour the mix in the blender and whiz until smooth. Note: for more intense flavour, add fresh herbs to the blender with cooled down soup mix and whiz together. Put back in the cooking pan, and keep on minimal heat.
In the meantime, make hot cumin-infused oil (tarka) to pour over the top of the soup: Pour some oil in the frying pan, over medium heat and, when hot, add the cumin seeds. Leave to sizzle until seeds are brown, then add salt and take off the heat.
To serve, transfer the soup into the bowls, sprinkle withe remaining mint or dill leaves,a and pour tarka (cumin oil) on top.
