Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.
Dum Ki Nalli
By Executive Chef
Soak fenugreek seeds and dried raw mango in water overnight, wash them thoroughly and strain out the water.
Boil them all the way through, drain out the water and keep aside
Heat oil in a medium pan, stir in cumin and let it sizzle.
Put turmeric powder, red chilli powder and crushed coriander seeds.
Add garlic paste and saute, stirring regularly, until golden brown; be sure to scrape the garlic from the sides of the pan, if it starts to stick.
Add boiled fenugreek seeds and dried mango, stir well, adjust salt, reduce heat and continue cooking until dried mango becomes slightly wilted.
Finish while stirring in the jaggery to cut off the bitterness of fenugreek and making the dish a combination of bitter, sweet, sour and spicy delight.
Can be served hot, but according to the custom, is eaten cold, on the next day of its preparation (do not worry the dish stays perfectly delicious).
Refined oil - 800ml
Onion - 4kg
Green cardamom - 4gm
Cloves - 4gm
Bay leaf - 4gm
Shai jeera - 4gm
cinnamon stick - 2gm
Nalli - 8kg
Ginger garlic paste - 400gm
Red chilli powder - 100gm
Garam masala powder - 20gm
Saffron - 1gm
Kewda water - 2gm
Tomato puree - 1.7kg
Mutton bones - 4kg
Salt - To taste