Yummmmm!!! I just finished making this, and it’s delicious. Much creamier than my normal kichari, because my stove-top pot is too small for a proper batch, and it boils all over.
Well. So did this.
But the end result is worth it, and I didn’t have to stand there and *watch* it boil over. I was in the other room, doing something more productive while it boiled over. 😀 I’ll figure out how to fix the boiling over thing, but in the meantime, if you don’t mind a bit of a mess, this is THE STUFF here.
I took half a cup of mung beans (split and shelled) and half a cup of rice — completely forgot to soak either, but it worked out juuuust fine, except for the oft-mentioned boil over — and put them in the rice cooker with my standard 2 cups of water (for cooking rice). After a moment’s pondering, I added another cup or so of water, just for good measure and so I wouldn’t scorch the pooptarts out of my rice cooker. Plugged it in, turned it on. Left it alone. (My rice cooker only has one setting: “on”, so no complexity here).
In the meantime, I’d put some olive oil (I’m out of ghee) in a saucepan and started it heating, and chopped up a large potato and put that in the microwave to cook. Sautéed sliced onions and some garlic with cumin seeds in the oil,then added a dollop (about 1 Tbsp) of bacon grease from the fridge. If you’re veg, then this is not for you. :} Sorry. I wanted a little more richness than I could get with just olive oil. Added turmeric, curry powder, salt, and some other goodies – what I had on the counter – and let the onions get soft. The potatoes dinged, so I threw those in too, to get the benefit of the spices and oniony-ness and good mojo. Let that finish up for a few more minutes, then turned it off and went to weave in the other room.
Shortly thereafter, I heard the ungentle hissing of an epic boilover, but I really couldn’t be bothered to get up and check… what could I do, other than wring my hands and say “oh, dear, it’s boiling over”? After about 20 minutes, the rice cooker clicked into its warm cycle, and I bustled into the kitchen to move it to another bowl before it could crust to the surface of the rice pan. Put in oil, onions, garlic, and potatoes, and stirred. After I combined the mixtures, I tasted it – needed more spices, so I added them to taste.
The texture is smooth and creamy, unlike the slightly crunchy way it turns out on the stove. It’s pretty bodacious and I am gleefully happy with this recipe. HOORAY!!