Rum Baba Or Baba Au Rum

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Rum Baba Rum Baba – Let’s Dig Into This French Delight !!! In the month of January, while vacationing in Goa, had this amazing dessert called "Rum Baba" at a French restaurant. You may think it's same as Rum Balls. No there is no similarities in both desserts apart from one ingredient that is rum. Rum Baba or Baba Au Rum (French name) is a yeast cake soaked in syrup made with hard liquor, usually rum. It was served to us with whipped cream, strawberry and 30 ml white rum. Yesterday I tried to recreate this dessert with whatever I had in my pantry. Ya presentation of my dessert sucks but trust me it tastes exactly the same or shall I say better 😜. A bit lengthy process though.  So here we go... Ingredients: For baba: 1. Butter:                                                                                           9 tablespoons 2. All-purpose flour:                                                                       2 cups 3. Sugar:                                   
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Mix Dal or Lentils

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Mix Dal or Lentils
Mix Dal

Mix dal – Simply yum…

Simple dal or lentil soup can be made in various ways. Seriously Indian food is really versatile. Just a small change in few ingredients and you can have different taste every time. For lunch I made split chickpeas and split pigeon peas. Maharashtrians generally have pigeon peas (toor dal) as dal option. So today I tried little variation. It came out much better than expectation. Lentils are good source of essential amino acids and great substitute for meat. This is main source of protein for people who are vegetarian or vegan. To make today's mix dal you need:

Ingredients:

1. Split chickpeas (chana dal)
2. Split pigeon peas (toor dal)
3. Ghee
4. Cumin seeds
5. Cloves
6. Black pepper
7. Cinnamon
8. Green chilli
9. Finely chopped garlic
10. Chopped ginger
11. Finely chopped onions
12. Finely chopped tomatoes
13. Turmeric powder
14. Red chilli powder
15. Coriander powder
16. Cumin powder
17. Water
18. Salt
19. Garam masala powder
20. Fresh coriander for garnishing
For tempering
1. Oil
2. Cumin seeds
3. Asafoetida
4. Curry leaves
5. Finely chopped garlic
6. Turmeric powder
7. Red chilli powder
8. Whole red chillies

Method:

1. Pressure cook split chickpeas and split pigeon peas together. Mash it with wooden churner once cool down. Keep aside.
2. In a heated pan add clarified butter (ghee), cumin seeds, 2 cloves, 2 black pepper, and very small piece of cinnamon. Sauté little.
3. Add finely chopped 1 green chilli and finely chopped garlic and chopped ginger. Sauté. Add finely chopped onions. Sauté till cooked properly.
4. Add finely chopped tomatoes, turmeric powder, red chilli powder, coriander powder and cumin powder. Sauté nicely till done.
5. Add mashed lentils, water, salt and garam masala powder. Boil well on high flame and for 5 minutes on low flame. Do not cover.
6. To prepare tempering, heat oil in a small pan add cumin seeds, asafoetida, curry leaves, finely chopped garlic, little bit of turmeric powder, red chilli powder and 1 or 2 whole red chillies. Sauté well. 
7. Add this tempering to the boiled dal. Garnish with chopped coriander leaves. 
Serve hot with rice or roti.

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