Mulligatawny Soup – I

Method

1. Wash rice and red gram and cook in a little water till soft.
   In another pan, fry bacon and beef pieces in lard till brown.
   Add chopped onions, curry leaves and Ferns’ Mulligatawny Paste.
2. Fry till brown, adding more lard if required.
3. Add stock, salt, pepper and lemon juice and simmer for 20 minutes.
4. Blend roughly the cooked rice and dal mixture and add to the soup.
5. Serve with slices of lemon and brown bread.