• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

PepperOnPizza

  • RECIPE INDEX
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Hello There!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Indian Dals Gravies

    Maharashtrian Amti Dal with Goda Masala and Kokum

    Published: Nov 29, 2018 Modified: Oct 15, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

    Sharing is caring!

    100 shares
    • Facebook2
    • Twitter
    • Yummly
    Panchmel or 5 lentil Maharashtrian Amti Dal in a wide bowl, garnished with cilantro, a green checked napkin on one side and a book on Bombay alongside.

    Jump to Recipe Print Recipe
      This post is dedicated to Mumbai, that bustling joyous hardworking capital of Maharashtra. This week saw the 10th anniversary of 26/11 - an attack that tried but failed to bring down this resilient metropolis, for many who love her, the heart of India. Terror attacks, floods, protest marches and  violent riots, Mumbai has seen them all, and yet has somehow picked herself up and got going again, after each calamity. How better can a food blogger honor her than by dedicating to Mumbai, this post on a typical Maharashtrian Amti Dal with Goda Masala.

    Comfort food Maharashtrian Amti Dal with Goda Masala in a large bowl with coriander leaves garnish and a book on Mumbai alongside

    Before you ask me why I call it Amti Dal, when Amti would suffice, it's because many of us may not recognize Amti, but all or most of us know what Dal is. (And another compelling reason, well, the bloggers nemesis, SEO. But lets not talk much about that!). Amti, however, as I understand it, is a little thinner than a North Indian dal, and apart from being seasoned with spices and condiments, also has tangy flavours from kokum or tamarind. But, as Kaumudi Marathe explains in 'The Essential Marathi Cookbook' its not such a simple definition. Kadhi, buttermilk thickened with gram flour, she says, is actually an amti and some people call thick amti as varan (which is usually the thick dal from split pigeon peas or other split lentils).

    After much serious reading, I've concluded that this Maharashtrian Amit Dal with Goda Masala, is in fact an amti, not very thick, seasoned with spices, flavoured with kokum and jaggery and also with the traditional Maharashtrian Goda Masala, a bit of coconut too, and therefore as authentic a recipe from Maharashtra's cuisine as I could identify.

    A bowl of Amti Dal with Goda Masala,with a checked green napkin below and a book on Bombay alongside

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    The Goda Masala in this recipe is store bought. I wanted to make it from scratch but needed to get Dagad Phool /Patthar Phool/ Stone Flowers/Rock Flowers, as well as Nagkesar/ Cassia buds both of which were required in the recipe I tracked down. Of course there are many recipes for making Goda Masala, but I had to freeze on what felt most authentic to me. As this post on 'Maharashtrian Amti Dal with Goda Masala' had to be published before the month end for the Sshh Group Maharashtrian cuisine theme, and as the Stone flowers would be delivered too late for that, I had to give up at least at present, the plan for homemade Goda masala.

    Amti Dal, an authentic recipe from Mahrasthra's vast cuisine

     

     

    This Maharashtrian Amti Dal with Goda Masala is of course only one small dish from Maharashtra's vast culinary collection, what with its different regional cuisines including from Konkanastha Brahman, Saraswat Brahman, Maratha, Kayastha, Koli fishing and boating community, Konkani Muslims and Malvani Muslims, East Indian Christians, Bene Israeli Jews, Kolhapuri, Konkani and more.

    The Amti may be made with just Tuvar dal, but I have gone for a Five Lentil one - Pach Dalinchi Amti as detailed in The Essential Marathi Cook Book that I mentioned above. I have deviated from the recipe in the book though, not only in the quantities and proportions, but by adding coconut as well as goda masala. The flavours were amazing. I had it with rice and ghee and a dry bhindi sabzi, but it would be good with roti too. This recipe would make for a great slow cooked amti, but instead I soaked the dals for an hour and then pressure cooked it. After that it took only a short time to make. Remember to soak the kokum in warm water so that its easy to crush it and add it to the dal as in the instructions below. Onions and/ or jaggery may be omitted if you choose.

    Logo for shhh cooking secretly challenge group

    The theme for the Shh Cooking Secretly Challenge Group, for November, is Maharashtra's cuisine. We have been making our way thought one Indian State after another, cooking our way through. As usual, each of us was partnered with another and we exchanged the names of 2 ingredients suitable to that months theme. My partner Archana Gunjikar Potdar suggested simple ones: chilli and oil, and that gave me a lot of scope to choose what I should make and write about. As I wanted to make something typical to the State, I decided finally on the Maharashtrian Amti Dal with Goda Masala. I posted the image of the dish on our FB Group, and the others had a hard time guessing the 2 'secret' ingredients, though of course they finally got it right! Its difficult to guess ingredients like oil and salt!

    Archana blogs at The Mad Scientists Kitchen (don't you love that name? I do!). When you visit her site, you will see that it has a lovely collection of recipes from Indian as well as World cuisine. Check out her delicious looking Qorma-E-Sabzi and the Sugar Free Dates Rolls, to start with! For this theme, I suggested Tamarind and salt as Archana's secret ingredients, and she turned out this Chinch Gula Chi Bhendi Bhaji. Not your simple Bhendi ki sabzi, this easy stir fry has all the typical Maharashtrian ingredients of  goda masala, tamarind, coconut and peanut powder, raising it to a very special curry indeed.

    Making the Maharashtrian Amti Dal with Goda Masala, 5 types of Lentils, tempered with mustard, turmeric, asafoetida and curry leaves, and Seasoned with kokum and coconut:

    5 types of lentils to be soaked for making the Amti Dal

    Tempering for the Amti Dal:Turmeric, asafoetida, chillies and curry leaves

    Seasoning Maharashtrian Amti Dal with Goda Masala, kokum and coconut

     

     

     

     

    Other Lentil Based Recipes From This Blog:

    Arhar ki Khatti Dal Lucknowi with Peanuts

     

     

     

     

     

    Kothavarangai Paruppu Usili -Cluster Beans Dal paste Curry

    Cluster Beans Paruppu Usili_Paruppu Usili

     

     

     

     

     

     

    Arhar Dal Palak/ Spinach Lentils

    Yellow split Lentils and green spinach stew with red tomatoes, Arhar Dal Palak in a white bowl with a grey green napkin at the back, on a dark wooden surface
    Arhar Dal Palak/ Spinach Lentil Stew

     

     

     

     

     

     

    "Recipe"

    Comfort food Maharashtrian Amti Dal with Goda Masala in a large bowl with coriander leaves garnish and a book on Mumbai alongside

    Maharashtrian Amti Dal with Goda Masala and Kokum

    Sujata Shukla
    Maharashtrian Amti Dal with Goda Masala and with 5 different lentils. Also Seasoned with Kokum and Coconut. A traditional, nutritious, vegan, gluten free and flavourful dal that's easy to make.
    4.75 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 1 hour hr 40 minutes mins
    Course Main Course, soups stews
    Cuisine Indian
    Servings 2 cups

    Ingredients
      

    • ¼ cup Thowar dal /split Pigeon pea lentils
    • ¼ cup Split Green moong dal /split Green Gram lentils
    • ¼ cup Split Red masoor dal /split Red lentils
    • 1 tablespoon Split Channa dal /split Bengal gram lentils
    • 1 tablespoon Split Urad dal /split Black Gram lentils
    • 3 cups water for pressure cooking plus extra for pre-soaking
    • 2-3 kokum shells /Garcinia Indica
    • 2 teaspoons warm water for soaking the kokum
    • 1-2 Green chillies sliced
    • ¼ cup Onions sliced small (one small onion)
    • 2- 3 teaspoons Goda Masala (I used store-bought)
    • ½ tablespoons jaggery powdered
    • 1.5 tablespoons coconut grated
    • 1 tablespoon sesame oil
    • ½ teaspoon Mustard seeds
    • 1 pinch asafoetida
    • ¼ teaspoon haldi
    • 5-6 curry leaves shredded
    • 1 tablespoon cilantro/ coriander leaves /Dhania leaves. minced. For garnish
    • ½ teaspoon salt or to taste

    Instructions
     

    • Wash, rinse and soak the dal in enough water to cover it for about 1 cm above the surface of the dal. Soak for at least 1 hour. Drain the water, rinse and pressure cook the dal in about 3 cups of water, for 2 whistles. Allow the cooker to cool by itself. Lightly mash the cooked dal and set aside till required.
    • Preparation: Soak the kokum in 2 spoons of warm water for at least 15 minutes. Do not discard the water after soaking, as we are going to add it to the dal. Slice onions, chillies, mince coriander leaves and curry leaves. Grate the coconut and powder the jaggery.
    • Heat oil. Add mustard seeds, and after they crackle, asafoetida and haldi, sauté for 10 seconds. Add curry leaves. Add green chilli, let it scald. Add the onion slices, sauté for 2-3 minutes till they begin to darken.
    • Add the cooked dal, and if it is thick, add ½ cup of water and stir it in. Bring the dal to a boil and then reduce the heat and simmer for 2 minutes.
    • Add the seasonings one by one and stir, goda masala, jaggery powder, grated coconut. Crush the soaked kokum and add it with its water. Add salt, stir, taste and add a little more of the seasonings Simmer the dal for about 10 minutes, stirring frequently to make sure it does not catch at the bottom of the pan. Remove from the heat, garnish with coriander leaves and serve with hot rice, ghee, sabzi.
    Tried this recipe?Let us know how it was!

    More Indian Dals and Gravies

    • Brass vessel filled with reddish brown Tomato rasam. Pieces of tomato floating on top. A red and white napkin to the left, all of it on a brown wooden background
      Tomato Rasam from Homemade Rasam Powder
    • Several pieces of brown-beige coloured unpeeled raw mango ginger on a dark brown background
      Mango Ginger/ Manga Inji/ Amba Haldi Recipes
    • Pale yellow cooked lentils with gondhoraj lime leaves, green chili and radhuni spices seen on top. Green lime and leaves at background and foreground with slice of lime. Green and white napkin to the right. All on a brown wooden background
      Gondhoraj Lebu Masoor Dal with Amada
    • Brown pachai sundakkai puli kuzhambu in a bowl with green turkey berry and red tomatoes heaped on top. Peppercorns, red chilies, turkey berry scattered around a white mortar pestle. Red silk fabric to one side
      Pachai Sundakkai Puli Kuzhambu/ Kara Kuzhambu

    Sharing is caring!

    100 shares
    • Facebook2
    • Twitter
    • Yummly

    Reader Interactions

    Comments

      4.75 from 4 votes (3 ratings without comment)

      Have something to Ask or Share? Let's Talk! Cancel reply

      Your email address will not be published. Required fields are marked *

      Rate This Recipe!




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Hemalatha says

      December 03, 2022 at 2:05 pm

      5 stars
      It was delicious and lip smacking. I added some ginger and a tomato. Thanks for sharing the recipe

      Reply
      • Sujata Shukla says

        December 03, 2022 at 9:17 pm

        Thank you Hemalatha! So glad the recipe turned out well!

        Reply
    2. slicker55 says

      June 08, 2019 at 11:45 pm

      We saw your recipe a few weeks ago and set about gathering the ingredients. We already had dagad phool but couldn't source cassia buds for love nor money. Eventually, good old Amazon came to the rescue and ordered a packet of Bedekar Goda Masala. We finally made this dish today cooking the Dal in an Instant Pot pressure cooker. We have started to grow very fond of Dal's and found this one very moorish - defiantly a keeper but will make some subtle changes next time, adding a little more Kokum and an extra teaspoon of Goda Masala.

      Reply
      • Sujata Shukla says

        June 21, 2019 at 2:04 pm

        Thank you! I really appreciate that you not only tried out the recipe but took the effort and time to write in about it. Im so glad you liked it. And yes, you need to find the amount of Kokum and Goda masala which suit your tastes, specially as the flavour can vary depending on where we source them from and the brand.
        I would greatly appreciate if you would give your rating for this recipe!

        Reply
    3. Sasmita Sahoo Samanta says

      March 11, 2019 at 7:50 pm

      Amti dal looks delicious !!! goes as a lovely combo with piping steamed rice . Love to use the homemade goda masala for this 🙂 Lovely post here

      Reply
      • Sujata Shukla says

        March 12, 2019 at 11:36 am

        Glad you liked the post, Sasmita. Im trying out more recipes with goda masala, I love the flavour!

        Reply
    4. Priya says

      March 09, 2019 at 11:53 pm

      Thiugh i have had dals (gujju version and naharashtrian ones) with kokum, i have never used it as an ingredient...bookmarking your recioe...got to make it soon

      Reply
      • Sujata Shukla says

        March 12, 2019 at 11:44 am

        I really liked this Dal, Priya. Ive started using both kokum and goda masala in my cooking on a regular basis.

        Reply
    5. Seema Doraiswamy Sriram says

      January 03, 2019 at 8:35 pm

      Look at the post now, Sorry, it must be drool covered now. Amti is such a big comfort. I love the recipe each time i make it.

      Reply
      • Sujata Shukla says

        January 04, 2019 at 11:15 am

        Ha ha! Thank you, Seema. It is, isn't it. Easy to make and so delicious.

        Reply
    6. poonampagar says

      December 25, 2018 at 7:21 pm

      Amti looks so comforting di ! Aamti bhaat and tup is such a comfort food.

      Reply
      • Sujata Shukla says

        December 25, 2018 at 8:28 pm

        Thank you, Poonam. For me it was totally new. Had to read up a bit to understand what Amti is, and then source the ingredients like the goda masala. The dal was delicious!

        Reply
    7. Priya Satheesh says

      December 23, 2018 at 12:33 pm

      Recently tasted this dal in my friend's place and loved it.. Thanks for sharing.. will try soon!

      Reply
      • Sujata Shukla says

        December 23, 2018 at 8:12 pm

        Thank you Priya! It has great flavour!

        Reply
    8. Veena Krishnakumar says

      December 23, 2018 at 10:50 am

      wow....so many variations for the mixed dal. The addition of goda masala will make it flavourful and delicious

      Reply
      • Sujata Shukla says

        December 23, 2018 at 8:12 pm

        Thank you, Veena! This has now become a favourite with me.

        Reply
    9. jayashreetrao says

      December 18, 2018 at 1:52 pm

      These days I often make mixed dal. This one looks delicious with that goda masala in it. Shall try it sometime.

      Reply
      • Sujata Shukla says

        December 21, 2018 at 12:37 pm

        Thank you, Jayashree! I am planning a few more recipes with good masala and kala masala, I liked this dal so much!

        Reply
    10. Anu Kollon says

      December 17, 2018 at 5:45 am

      this is such a healthy dish with so many varieties of dals in it. I am sure it would have been delicious as well with a bowl of rice.

      Reply
      • Sujata Shukla says

        December 17, 2018 at 12:00 pm

        Thank you Anu! It is a very flavorful dal!

        Reply
    11. Batter Up With Sujata says

      December 13, 2018 at 10:55 pm

      Amti dal looks so inviting. First time bought a packet of kokum from Pune. Used and loved the taste. Now I will try your dal with aloo and begun bhaja. Ah I can imagine the heavenly taste. Thanks for sharing

      Reply
      • Sujata Shukla says

        December 14, 2018 at 9:01 pm

        Amit with aloo begun bhaja, sounds like Heaven, Sujata Roy!

        Reply
        • Batter Up With Sujata says

          December 15, 2018 at 1:57 pm

          Exactly 😀

          Reply
    12. Aruna says

      December 13, 2018 at 12:02 pm

      Amti Bhaat with Tup (ghee) and some fried potato on the side is just what a perfect weekend meal looks like. I love that you have used a mix of dals to make the Amti.

      Reply
      • Sujata Shukla says

        December 13, 2018 at 1:07 pm

        Oooh! Fried potatoes. Now why didn't I think of that! Next time for sure, when I make Amti again.

        Reply
    13. Ashima Goyal Siraj says

      December 12, 2018 at 6:50 pm

      I love mixed dal recipes and your combinations sounds delicious! also kokum, jaggery, and coconut... I definitely have to try some amti 🙂 I miss cooking with kokum... I used to love its flavour in curries and also the sol kadhi but I can't find kokum here in the market... wondering if turmeric can be used instead?

      Reply
      • Sujata Shukla says

        December 13, 2018 at 1:06 pm

        Thank you Ashima. You can use tamarind extract instead of kokum, for curries. For sol kadhi - the colour, look and flavour would of course not be the same if you use a kokum substitute.

        Reply
    14. Renu Agrawal Dongre says

      December 11, 2018 at 11:13 pm

      A very delicious anti indeed. You have used all the typical Maharashtrian flavours of goda masala , coconut and jaggery to sweeten a bit. Yum.

      Reply
      • Sujata Shukla says

        December 13, 2018 at 1:05 pm

        Thank you Renu! This turned out to be a very tasty dish

        Reply
    15. Vidya Narayan says

      December 11, 2018 at 10:24 pm

      Sujataji, lets trade some dagad phool for the books, shall we? Haha. I have been born and brought up in Mumbai and ate Sambar at home with as much enthusiasm as an Amti. Love all the Amti versions with and without goda masala. I tend to add a bit extra jaggery for the sweet taste with bhakris. Somehow the simple recipes always touch your heart!

      Reply
      • Sujata Shukla says

        December 13, 2018 at 1:04 pm

        Thats a great idea Vidya! But only if I can bear to part with any of my books. I hoard them like a miser! Thank you for the kind words.

        Reply
    16. themadscientistskitchen says

      December 11, 2018 at 3:57 pm

      How come my comment not come through? Anyway thank you for choosing to make amti as I believe it is the backbone of Maharashtrian cuisine. You have done a wonderful job. If you remember we were discussing goda masala and kala masala. MasterChef at home has said the 2 are the same and the only reason it is called kala is because it is black and goda because jaggery bring out flavours. The variation are something endorse ( she does not cook as much now but she used to) .
      Thanks you for the kind words about me and my blog. You have made my day.

      Reply
      • Sujata Shukla says

        December 13, 2018 at 1:02 pm

        Thank you Archana for the nice words. Earlier comment not coming through - happens in blogs sometimes! About goda masala and kala masala, well I have quoted what the author of the book said! And I did get two different spice mixes online, one for each of these. Should try both out to see if I feel much of a difference in taste.

        Reply
    17. Shobha says

      December 11, 2018 at 7:14 am

      What a lovely color.. looks so yummy.

      Reply
      • Sujata Shukla says

        December 13, 2018 at 1:02 pm

        Thank you so much, Shobha!

        Reply
    18. Priya Suresh says

      December 10, 2018 at 6:44 pm

      Amti dal looks absolutely comforting with different flavours.. Am yet to cook with goda masala. Am sure this dal will definitely please anyone's tastebuds easily. Thanks for sharing this fabulous dish.

      Reply
      • HMB Support says

        December 10, 2018 at 8:16 pm

        Thank you Priya! I’m going to try more recipes with Goda Masala

        Reply
    19. prathimashivraj says

      December 08, 2018 at 12:08 am

      Amti looks delicious.. Can feel the flavour of masala, can finish whole bowl with hot piping rice n dollop of ghee

      Reply
      • Sujata Shukla says

        December 10, 2018 at 12:19 pm

        Thank you Prathima! Thats how I had it too!

        Reply
    20. Kalyani says

      December 07, 2018 at 4:52 pm

      Amti Dal, steamed rice , some ghee - all bliss !! such a lovely pick for the theme 🙂 it surely looks very inviting !

      Reply
      • Sujata Shukla says

        December 10, 2018 at 12:19 pm

        Thank you Kalyani. These traditional recipes are so tasty, right?

        Reply
    21. Rafeeda - The Big Sweet Tooth says

      December 06, 2018 at 3:13 pm

      The amti dal looks lipsmacking good... and with the flavors that have gone in, I am sure it must have been amazing!

      Reply
      • Sujata Shukla says

        December 10, 2018 at 12:21 pm

        Thank you, Rafeeda! It was really nice and I will be preparing it again soon!

        Reply
    22. mayurisjikoni says

      December 05, 2018 at 8:48 pm

      Amti looks so delicious, a different recipe and an opportunity for me to use different lentils and make it in a totally different flavor. Wonderful info about amti.

      Reply
      • Sujata Shukla says

        December 06, 2018 at 1:07 pm

        Thank you Mayuri. All these different themes we try on our groups makes me read and research about each Indian cuisine. I find it very interesting!

        Reply
        • mayurisjikoni says

          December 06, 2018 at 7:03 pm

          Though I don't have access to authentic cuisine books...I still find discovering new dishes very interesting.

          Reply
          • Sujata Shukla says

            December 10, 2018 at 12:21 pm

            It is difficult not be able to pick up books that you want unless you come over to India.Im so lucky to be able to get whatever I want. Hopefully more of these authentic recipes will find their way online so we can easily browse them!

            Reply
    23. The Girl Next Door says

      December 02, 2018 at 1:20 pm

      I'm a big fan of Maharashtrian amti, and yours looks just lovely! 🙂
      BTW, you get stone flower at MK Retail in HSR Layout.

      Reply
      • Sujata Shukla says

        December 03, 2018 at 9:38 am

        Thank you Priya. And thanks a ton for the information, will get some soon then and make the Goda masala for myself!

        Reply

    Primary Sidebar

    Panchmel or 5 lentil Maharashtrian Amti Dal in a wide bowl, garnished with cilantro, a green checked napkin on one side and a book on Bombay alongside.

    Trending Posts

    • Six rectangles showing six different dishes for Navaratri naivedyam, some on leaves, some in bowls with coloured napkins in the background.
      Easy Navaratri Naivedyam and Sundal Recipes
    • A colourful array of dry fruits, kiwi, pineapple, berries, citrus, papaya ready to be cut to soak fruits for Christmas cake
      How to Soak Fruits for Christmas Fruit Cake
    • Cooking for the New Mom -Small portions of different dishes including greens and fried berries set on a plate for serving to the new momBaked squash crusted with herbs and parmesan
      Cooking for the New Mom - Pathiya Samayal My Way!
    • Yellow Broccoli Cheddar Soup flecked with green bits of herbs and broccoli,in a white bowl with a baguette in the background and pieces of green broccoli on the side
      Broccoli Cheddar Soup with Herbs and delicately Spiced

    Season's Favourites

    • 3 little jars of reddish brown Homemade fig jam with mint and no pectin on a white rectangular marble slab, with fig halves on one side and a napkin with blue, yellow, red and green stripes on the left
      Homemade Fig Jam No Added Pectin -Easy Step by Step Guide
    • A glass bowl with a greenish Purple Basil Pesto with some Purple basil leaves alongside
      Easy Purple Basil Pesto with Pine nuts and Parmesan
    • Curried Roasted Pumpkin Soup with apples and Indian spices including turmeric, in a white bowl and a garnish of ruby red pomegranate arils and crushed pista nuts
      Curried Roasted Pumpkin Soup with Indian Spices
    • Penne pasta in a yellow pumpkin sauce with green basil leaves and red chili flakes, on a white pasta plate edged with green, on a yellow background. A white napkin with thin green stripes on the right
      Pasta in Roasted Pumpkin Sauce and Parmesan

    Get My Book:

    Bhog Naivedya -Food Offerings To The Gods

    Get it at your nearest book store, or use the link below:

    https://amzn.to/3D5xfeU
    Bright Green covered book with titles in white and yellow. Bhog Naivedya Food Offerings to the Gods

    Hello There!

    Meet the Author, Owner, Content Creator and Recipe Developer at PepperOnPizza.com. The recipes I share with you are from fresh produce, vegetarian except for the occasional egg, usually made from scratch. Traditional Indian, specially Tamil recipes are my forte, along with Salads, Soups and Mediterranean food. There are recipes for delicious Jams, thin crust Pizza, Pestos and Pickles too! I'm also the newly minted author of a book on sacred foods, 'BHOG NAIVEDYA: Food Offerings To The Gods' published by Rupa Publications India. Do Check out my Author Page to read all about me and this Blog!

    More about me →

    • Recipe Index
    • Hello There!

    Footer

    Panchmel or 5 lentil Maharashtrian Amti Dal in a wide bowl, garnished with cilantro, a green checked napkin on one side and a book on Bombay alongside.

    ↑ back to top

    About

    • Privacy Policy & Disclosures
    • Medical Disclaimer

    Hello There!

    About Us

    Contact

    • Contact Us

    Copyright Notice:

    Copyright © 2022 Sujata Shukla and PepperOnPizza.com. Unauthorized use and/or duplication of this material or any part of the content, including but not limited to Recipes, Posts and Images, without the express and written permission from this site’s author and owner is strictly prohibited. Full recipe is not to be posted - Small Excerpts and links may be used, provided that full and clear credit is given to Sujata Shukla and to PepperOnPizza.com with appropriate and specific links directing to the original content.

    100 shares
    • 2

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.