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

Method:

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