The kid’s first bicycle was a gift from my brother. He was in kindergarten then (the kid, not my brother – just thought I would clarify :D). There was no play area near our house at that point of time and so the cycle sat inside the four walls.

Then we moved to the gated community and there was enough space to use the cycle. So the cycle came out and with the training wheels on, the kid used it for a little while. Pretty soon after that, the macho man that my husband is,  took out the training wheels. The kid, all of 5 years then, needed someone to run along with him until he could ride by himself. But I refused to be that someone. So again, the poor cycle went back to the jailhouse.

A lot later, my husband spent a little time – may be an hour max.- one day and the kid never looked back..He just started riding. It did help that he was almost 7 years old and way too tall for the cycle. Anytime he felt he might fall, he could easily keep his foot on the ground. The cycle did get some good use after that and we were thinking of getting one appropriate for his age when we moved to U.S.

We did get him a cycle here this spring. Its a really tall one and yet he rides smoothly. The day he got the cycle, he let his dad test it out and every other kid who asked him. But when I asked for my turn, he hugged the cycle and had a really worried look in his face. “No”, he told me, “I can’t give you my cycle. You are heavy and you will break it.” Sigh….

Gone is the trusting little boy who looks at his mom as the super woman. Now we have a mini grown up man who takes his decision based on what he sees! Well, you know that is good when he looks at this meal and tell you that it looks yummy and healthy :-).

Recipe source: A friend in Edison

Serves : 4

Ingredients:

• 1 cup saboot masoor dal
• 2 teaspoon oil or ghee
• 1 teaspoon jeera
• pinch hing
• 1 tsp ginger garlic paste
• 3-4 green chillies, chopped fine
• 1 medium onion, chopped fine
• 1 small tomato, chopped fine
• 1 teaspoon each chilli powder, coriander powder, garam masala
• 1/2 teaspoon turmeric powder
• salt to taste
• water as required to get the right consistency

Method:

1. Soak the dal in water for half an hour and pressure cook with enough water until done. About 5 whistles or so. Once its done, let the pressure come down and keep aside.
2. Heat oil or ghee in a pan and add jeera and hing. Once the jeera changes color, add the chopped onions along with ginger garlic paste (or minced ginger and garlic), green chillies. Let it cook until the onion changes color.
3. Add the tomatoes and cook for a minute or two.
4. Add all the spice powders – chili powder, coriander powder, garam masala and turmeric powder. Cook until the tomatoes are totally mushy. You can add a tablespoon or two of water if the curry sticks to the bottom of the pan.
5. Add the cooked dal along with the water in which it was cooked. Season with salt and let it come to a boil.
6. You might want to add more water to bring it to the consistency you want. Start with half cup and then take it from there.
7. Check the seasonings and adjust according to your preference. Cover and cook for 4-5 minutes.
8. Take off the heat. Serve with rotis, rice or even idli and dosa. I tried it with them all and it tasted yummy every time!

 

This recipe goes to Blogging Marathon 55, under healthy dinner recipes.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55