An all-new version of franks and beans: The dogs are topped with lentils and an innovative take on raita, India’s ubiquitous yogurt-based condiment. If you’d like to use naan (tandoor-baked flatbread) instead of hot dog buns, look for it at Trader Joe’s stores—in both the bakery and the frozen foods aisle—or at Indian markets.
1/2 cup green or brown lentils
2 1/2 cups water
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
Coarse kosher salt
1/2 medium red onion, cut into 4 wedges, then crosswise into paper-thin slices
2 tablespoons chopped fresh mint
2 teaspoons minced seeded red jalapeño or serrano chile
2 teaspoons fresh lemon juice or lime juice
2 tablespoons plain whole-milk yogurt
6 grilled hot dog buns, naan, or pita breads
6 grilled all-beef hot dogs
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 in pan to coarse sauce, adding reserved cooking liquid by tablespoonfuls if very thick. Season with coarse salt and pepper.
Mix first 4 ingredients in medium bowl. Fold in yogurt. Season raita with salt and pepper. Let stand 30 minutes.
FOR HOT DOGS
Arrange buns or bread on plates. Top each with grilled hot dog, dal, and raita. Serve with lemon wedges.