Tomato Bhath

stolen from : Cereals and Pulses p. 25

serves 8 (though it says 4!)

500g rice
1kg tomatoes
115g onions (otherwise known as 2) - chopped
4 flakes garlic (2 cloves)
5g ginger
4 peppercorns
3 cloves
1 litre water

(you could use a 500ml carton of passata & 500ml water instead of fresh toms)

1) add half water to toms, boil up, remove skins - puree
2) add ground ginger & garlic
3) fry onions till browned
4) add peppercorns & cloves - fry till they crack
5) add dry rice and fry
6) add tom juice & remaining water & cook the rice

dats it amigo

Sabudana Khichdi

Stolen from : The Beginner's Cook Book : Cereals and Pulses p. 51

4 portions (if you can give it away)

100g sago
50g peantus
1/2 lime
tsp sugar
100g potatoes
5g green chillies
2g curry leaves
30ml oil
salt
coriander leaves for garnish

1. Roast & crush peanuts coarsely
2. Rinse sago, leave for 2 hours
3. Boil peel & cube potato
4. Heat oil, add sliced chillies, ginger & curry leaves - sauté
   
5. Add sago, peanuts, sugar & salt - cook covered
6. Add cubes pots & lime juice
7. Stir & cook until sago is done

This was too greasy for me, I just wanted to see what sago was like. I tried to fry it in considerably less oil but there wasn't enough liquid. The sago never really cooked fully, I think the two hours leave time is helped by being somewhere that's 30C and not 15C.
Also I cooked rice for it when it seems you should have it instead of rice. Worse bit is I've got half of it left - I binned it when I got up to put my plate away, it looked so vile in all that grease.

There's a sago pudding recipe on the packet, I'm going to try that because sago is 94% protein.

I did some searches and every other recipe tells you to soak the sago not just wet it.
i.e.
http://www.vegan-food.net/recipe/1175/Tapioca-Beads-Sago-Khichidi/

(B) Rasam (dal type thing)

Stolen from : The Beginner's Cook Book : Cereals and Pulses p. 132


30g split red gram
115g (1) tomato
1 lime
few curry leaves
1/2 bunch coriander leaves
5 g (3) green chillies

Temper
1 tsp mustard seeds
2g black gram
1 pinch cumin
2 red chillies
pinch hing

1. Boil the gram till tender; remove the water
2. Cut tomatoes, slit green chillies & chop coriander
3. Add above to gram water. Boil
4. Heat oil & add tempering ingredients
5. When spices crackle add to boiling rasam, add salt & boil for 5 mins.
6. Remove from heat & add lime juice

This one's a bit confusing, it tells you to remove the water then boil in it. I softened the red gram in a bit of water and just left it in. I didn't even bother with the tempering and also forgot about the lime juice. Nevertheless it was really nice.