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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Masoor Usal or Whole Indian Brown Lentils or Whole Masoor Curry

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Masoor Usal or Whole Indian Brown Lentils or Whole Masoor Curry
Masoor Usal 

Whole Indian Brown Lentils or Whole Masoor Curry for mid-week crises.

It's midweek. My refrigerator is almost empty and generally by this time of week, everyone from my family gets bored with typical veggies like cauliflower, cabbage etc. (We are not predominantly meat eaters).So today I made sabut masoor or Indian brown lentils curry for lunch. Masoor is kind of lentil for which cooking time is not much. Of course it's a good source of protein and can fulfill many dietary requirements. Today I made it with fresh coconut, onions and tomatoes. Kept it simple. Tastes really yummytious and with rice it's just perfect.

Ingredients:

Whole masoor or Indian brown lentils:    1 small bowl
Fresh grated coconut:                                   4 spoons
Tomato:                                                            1 small sized
Garlic:                                                               3-4 pods
Ginger:                                                              1 small piece
Oil:                                                                     3-4 spoons
Mustard seeds:                                                ¼ spoon
Onion:                                                               1 medium sized
Red chilli powder:                                          1 spoon (you can add more for spicy and hot taste)
Turmeric powder:                                          ½ spoon
Garam masala powder:                                 ½ spoon
Salt:                                                                   As per taste
Water:                                                               2 cups

Method:

1. Soak whole masoor overnight.
2. Next day remove water. Wash lentils properly and pressure cook for 1 whistle with little water.
3. Grind together fresh coconut, tomato, garlic and ginger.
4. Heat oil in a pan. Add mustard seeds. Let it splutter.
5. Add finely chopped onions. Sauté till done.  
6. Add coconut + tomato + garlic + ginger paste. Cook till oil separates.
7. Add turmeric powder, red chili powder, garam masala powder and cooked masoor. Sauté.
8. Add water and salt. Boil on high flame.
9. Reduce the flame. Cook covered for 10 minutes on low heat.
10. Serve hot with roti and rice.

Defiantly this curry is welcome change from routine veggies yet very healthy.

P.S. If you like this post do share it on social media with due credit to the author. 

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