I'll give you names of the dishes too, so that you can google and find recipes that suit you and your kitchen the best.
If mung beans are a go - mung bean crepes or pesarattu. soak, sprout, grind to paste with salt and/or spices, spread, cook, eat. I am sure you can freeze the batter. I've never tried it that way, though.
Chickpea salad or Indian chickpea salad with channa chat masala (available in any Indian store).
Chickpeas/kidney beans/virtually any bean and rice (cooked beans can be simmered in an onion-ginger-garlic-tomato-spices base, Indian style for one kid and plain, tossed with olive oil and chopped tomatoes for the other). If you think that your kids may be allergic to anything in the store-bought spices, just use roasted (or not) and powdered cumin and coriander. It'll work out fine.
I have the same book by Laura Washburn. I'd highly recommend getting it because it has some great recipes and I am sure you can adapt them to your unique situation if they have any offending ingredients.
Cream of wheat can be prepared as a savoury dish as well (called upma). Heat oil, splutter mustard seeds, add cumin seeds, curry leaves (optional but enhance taste), chillies, red and/or green, to taste, saute onions, toss chopped vegetables in (frozen works fine, usually, potato/carrot/peas or a combination, thereof), and after a few min, add water and salt. When water starts boiling, reduce heat, slowly stir in cream of wheat (also works with broken wheat or bulgur wheat).
Variations - don't use onions and/or add tomatoes and/or grated ginger. For added flavour, you can dry roast cream of wheat or roast it in a tsp of ghee before stirring it into boiling water. Or, you can add ghee into the final product. Can be eaten as is or with any sauce, chutney, or even ketchup or sugar. Mint chutney from an Indian store will work great with it.
Note that the original recipe also calls for roasting split black gram lentils and split chickpeas in the oil also. I changed this up to accomodate allergies. If you don't have mustard seeds or curry leaves, skip. It'll change the taste, but don't tell your kids, and serve it up with a sauce/chutney. Do use at least cumin and if possible ginger too, if you cannot find the other seasonings.
Khakhra - flat Indian bread, rolled very thin and cooked to crispness. They stay for a long time in a airtight container and can be bought in most Indian stores.