1/2 cup green or brown lentils
2 1/2 cups water
1 teaspoon ground cumin
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1/4 teaspoon ground turmeric
Coarse kosher salt and pepper
1/2 medium red onion, cut into 4 wedges, then crosswise into paper-thin slices
1/2 cucumber, peeled, chopped
2 tablespoons chopped fresh mint
2 teaspoons minced seeded red jalapeno or serrano chile
2 teaspoons fresh lemon or lime juice
2 tablespoons plain yogurt
Salt and pepper to taste
6 grilled hot dog buns, naan or pita breads
6 grilled all-beef hot dogs
To prepare the dal: Rinse lentils; place in medium saucepan. Add 2 1/2 cups water, cumin and turmeric; bring to boil. Reduce heat to medium-low; cover and cook until lentils are tender, about 35 minutes. Drain, reserving cooking liquid. Mash lentils to a coarse sauce, adding reserved cooking liquid by tablespoonfuls if very thick. Season with coarse salt and pepper. Set aside. While the dal is cooking make the raita. Combine all the raita ingredients and mix well. Set aside for 30 minutes. Arrange buns or bread on plates. Top each with grilled hot dog, dal and raita. Serve with lemon wedges.