Ingredients

• 2 cups - fresh or dried Xewali Phool (Night-flowering Jasmine)
• 1 - raw papaya or squash (cut to equal sized pieces)
• 1 cup - Masur Dal (Lentil)
• 1/4 tsp - baking soda (or 1 cup kolakhar)
• 1- ginger (half thumb-sized, crushed)
• 6-7 pods - garlic (crushed)
• 3-4 - green chillies (cut vertically)
• Mustard oil
• Salt

How to Make Xewali Phoolor Khar

• Heat mustard oil in a pressure cooker.
• Add ginger, garlic and green chillies, stir.
• Now add mosur dal, xewali phool, papaya and squash together, mix well.
• After 2-3 minutes, add salt and baking soda, mix well.
• Add water and pressure cook for 3 whistles.
• Add 2 tsp of mustard oil before serving.
• Serve with rice.
• Recipe Courtesy: brahmosfoodie