Cook 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|
|Calories from Fat: 53 (9%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 565
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