Lentil & Bacon Mulligatawny
The mulligatawny I remember from childhood was a watery but heavily pepper-spiced broth that was used to moisten the main starch component of dinner – rice or string hoppers (indiappa). It had the effect of wetting the rice and whetting the appetite. It also made me cough and sputter when the black pepper seared the back of my throat as the first spoonful went down. Later, as a grad student in England, I discovered a recipe for a mulligatawny that…