Xewali Phoolor Khar

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Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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  • 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