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Suggest a better descriptionCook same of rice and split peas (1/2-3/4 c. each) in pan - with not too much water for 5-10 min. Chop onion with mint and watercress. Add about 1/2 t. salt and 1/4 to 1/2 t. turmeric on rice, then add onions and mix with meat. Add 1 egg. Mix well. Coarsely chop 1 med onion and put in pan with a little oil and about 3 T. butter Saute, then add about 1/2 t. turmeric, 3 T. tomato paste, salt (1/2 t.), and water (about 1/2 saucepan). Bring to a boil. Make palm-sized meatballs and place in boiling mixture. Cook about 1/2 hr. Serve in bowls with broth. Yogurt and pickles on the side.
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Serving Size: 1 Serving (590g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 565 | ||
Calories from Fat: 53 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 60.5mg | 19 % | |
Sodium 1109.4mg | 38 % | |
Potassium 1681.9mg | 44 % | |
Total Carbohydrate 92.2g | 27 % | |
Dietary Fiber 37.3g | 149 % | |
Sugars, other 54.9g | ||
Protein 39.3g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 565
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