Hot Dogs with Dal and Red-Onion Raita
['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 jalapeƱo 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', 'Lemon wedges']
Rinse lentils; place in medium saucepan. Add 21/2 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.
Arrange buns or bread on plates. Top each with grilled hot dog, dal, and raita. Serve with lemon wedges.
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