Did you know that, not only Punjabis, but also Moroccans and Italians love lemon pickle? I like to call it “sunshine in a jar” because it makes so many traditional Punjabi dishes taste so much brighter.
From subzi parauntha to saag and mukkee di roti, a little pickle goes a long way. In my cookbook and memoir, Menus and Memories from Punjab, I reproduce the simple, foolproof recipe Bebeji Jagdish Kaur taught me. (on p. 55)
When she was alive, I would have prepared it on Sunday night after having the langar meal in the afternoon at the Gurudwara. That way she would have had “daal/roti” at least once that day. She would have loved it. You may find it a go-to for a day when you are working late.
“Doctor” this recipe. Use your imagination! Add chopped red bell pepper or hot green chillies instead of the peas or with them -- or ¼ cup sliced black olives.
Find more ideas on Rani’s Recipes
“Sunshine” Pasta (vegan)
Yield: 4 servings
Ingredients:
8 oz. spaghetti
1 tablespoon salt
¼ cup olive oil
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 cup green peas or edamame, slightly cooked
¼ cup slivered lemon pickle nimboo achaar
1/3 cup sliced flat-leafed parsley or cilantro
1 teaspoon achaar masala (optional)
Freshly ground black pepper
Salt to taste
Grated Parmesan cheese (optional)
Preparation:
Bring water to a boil in a medium pot. Add the spaghetti and salt. Give a stir and continue boiling for about 8 minutes. Save a ¼ cup of pasta water and drain the rest in a colander.
In the empty pot heat (medium) the oil and add the garlic and pepper flakes. Sauté for about a minute but do not brown. Add the peas and lemon pickle and cook for another minute. Add the parsley or cilantro. Toss in the spaghetti and the reserved pasta water. Add achaar masala, pepper and salt to taste. Toss again. Reheat slightly if necessary. Toss in the cheese, if using.