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Curried Spelt Salad

['2 cups spelt, semi-pearled farro, or whole wheat berries, rinsed', '1 teaspoon kosher salt plus more for seasoning', '2 tablespoons vegetable oil', '2 1/2 teaspoons curry powder (such as Madras)', '2 teaspoons yellow mustard seeds', '3/4 teaspoon ground cardamom', '3/4 teaspoon ground coriander', '6 small carrots, peeled, cut into 1/4" dice', 'Freshly ground black pepper', '1/4 cup apple cider vinegar', '1 cup thinly sliced red onion (about 1/2 large onion)', '1/2 lemon cut lengthwise, ends removed, finely chopped with peel (about 1/2 cup)', '3 cups shredded cooked chicken (from 1 rotisserie chicken; optional)', '2 cups baby or wild arugula', '2 cups (packed) cilantro sprigs with tender stems plus more for garnish', '2 tablespoons extra-virgin olive oil']

Place spelt and 1 teaspoon kosher salt in a medium pot. Add water to cover by 1 1/2". Bring to a boil; reduce heat to medium-low and simmer, uncovered, until spelt is tender and water is mostly absorbed, about 1 hour (or 12-15 minutes if using semi-pearled farro). Drain; place in a large bowl.
Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add curry, mustard seeds, cardamom, and coriander; cook, stirring often, until spices are fragrant and mustard seeds begin to pop, 2-3 minutes. Stir in carrots and season with salt and pepper. Cook, stirring often, until carrots are crisp-tender, 5-6 minutes.
Add vinegar and stir until evaporated, 1-2 minutes. Stir in onion and lemon. Remove pan from heat and stir until onion is wilted, 1-2 minutes. Add vegetable mixture to bowl with spelt. Season to taste with salt and pepper. Let cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Add chicken (if using), arugula, 2 cups cilantro, and olive oil to spelt mixture; toss to combine. Transfer salad to a large platter. Garnish with cilantro sprigs.

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