Start by preparing the spice paste.
In a small pan, heat the olive oil and asafoetida.
When the asafoetida starts to sizzle, add the next three ingredients in the following order: red chili, urad dhal, then channa dhal.
Let it cool, then in a blender, add the dhal mixture, almonds, and ½ cup water. Blend to create a ¼ cup of the spice paste.
In a mason jar, add the chia seeds, milk, turmeric, and the spice paste.
Stir vigorously for 1 minute, making sure to break apart the chia seeds.
Wait 2 minutes and repeat.
Refrigerate for 2 hours or overnight before eating.
Serve it warm with toppings of your choice. I served it with salted and roasted pumpkin seeds. You could top with kale chips or roasted vegetables (like asparagus).