I soaked the rice and pintos together, and then tonight I read through the stuff I'd collected years ago and filed away on hard copy in my permanent recipe file. I read just a little, then realized they all called for polished (skinless) urad dal so, I decided I'd better peel the pinto beans. I surely was grateful I'd decided to make a small batch for this experiment with only 1/2 c. pintos. I really wished I had read a little further at the point, when before I ground anything, I did read more and realized all the recipes/instructions called for the legumes and rice to be ground separately.
Well that hadn't happened, so after I had fished every single bean out of the mixture and peeled it (ala Marcella Hazan), I had to go back and separate the beans and rice. After the peeling, which was accomplished while watching "Thelma and Louise" seated at the kitchen table, the separation was a cakewalk.
Then I ground them separately in my old Osterizer blender. It wasn't much more difficult than a pitcher of frozen margaritas, but it did require some rests for the electric motor.
It was actually harder to grind the rice smooth. I'd been scared of the beans, but they took a much shorter time.
I soaked everything together for a couple of days instead of the recommended one to save my blender. I figured It'd be easier to grind and if it wanted to do any fermenting, it could do it whole instead of ground too.
That seemed to work well, because it was only on the counter for about five hours before it started really bubbling. I've stuck it into the fridge for tomorrow night's dinner to delay the ferment.
I plan to make a spiced mashed potato mixture with peas and separate spinach and Western cheese mixture to stuff them.
ETA: Thanks again hummingbirdkiss for your laissez faire, laid back attitude toward this recipe. This would never have happened without your post. I get too scared of things, like crepes and Indian crepes. But I will walk to the Indian grocery and buy polished urad dal next time, because it's just easier and less time consuming than peeling pintos, even though they seem to be working well so far.
Edited by Thanks for the Crepes, 10 May 2015 - 05:10 AM.