Jay Asanuma is a formally trained chef, certified holistic health coach, and runs an organic fermented foods business in New York. As a long time researcher of fermented (hacco) foods, Jay will share his delicious hacco recipes for you to try at home.
Jackson Heights, New York
Yellow sprit pea soup with Shio-koji
・100g Yellow sprit pea
・1tsp Cumin seed
・1tsp Curry powder (Turmeric)
・Little bit Parsley
Yellow sprit pea
1. Soak yellow sprit pea in the water for one night.
2. Heat up a frying-pan, pour oil then add cumin and garlic. Sauté for a while.
3. Add chopped onion and keep sauté until it gets golden brown color.
4. Then add pea in the water, and cook for 20min.
5. Stop heating, then add shio-koji, curry podwer, and make it smooth with brender.
6. Pour in the bowls, and finish with chopped parsley, toasted cumin seed.
This soup tend to be very thick, after use blender. Check the consistency and add some water when it necessary.
I just wonder how many kinds of peas & beans in India, and how many kinds of peas & beans dish in India. They call yellow sprit pea “chana dal”.
Yellow split peas are also used to make pea soup, which was commonly prepared in medieval Europe.
Yellow split peas are most often used to prepare in India, but also may be used in a variety of other recipes. Yellow split pea is the main ingredient of the Iranian food “khoresh gheymeh”, which is served on the side of white rice in Iranian cuisine.
It is also an important ingredient in the famous a kofta speciality from northern Iran. Also yellow split peas are used to make a sweet snack in Chinese cooking. Yellow sprit peas might be the most usefully and rich in nutrition food in the world.