Curried Lentil Dal with a Cucumber Salad

Directions

1. Rinse the lentils, then place them in a medium saucepan with the broth and your chosen spices. Bring to a boil and maintain a gentle simmer, adding water if the lentils appear dry.
2. Wash and dry all produce before prepping.
3. Peel and dice three-quarters of the onion; add these to the simmering lentils, and reserve the remaining quarter for the blender.
4. Peel and dice the carrots, and dice the tomatoes. Stir both into the lentil pot.
5. Let the lentils simmer until tender, about 20 minutes, keeping the liquid level roughly an inch above the lentils.
6. Preheat a skillet over medium-high heat.
7. Trim and slice the cucumbers, then place them in a small bowl. Toast the whole chili in the skillet for about a minute per side, then remove the stem and add the chili to a blender; set the skillet aside.
8. Juice the lemon and add the juice to the blender along with the reserved onion, mustard, sugar, salt, and yogurt; blend until smooth and pour over the cucumber, stirring to coat evenly.
9. Toast the naan in the same skillet, about a minute per side, until lightly browned; crumble or slice if desired.
10. Rinse and finely chop the cilantro leaves, setting them aside. Give the lentil mixture a quick pulse with an immersion blender, then stir in half the cilantro.
11. To serve, ladle the dal into bowls, top with the remaining cilantro, and serve with the cucumber salad and warmed naan.