Raita, Naan, and Dal

Raita:

Toast the cumin seeds in a heavy small skillet over medium-low heat until the seeds pop and become fragrant, about 2 minutes. Cool the seeds and then grind them in a spice grinder or with a mortar and pestle.

Cut the cucumber in half lengthwise. Using a teaspoon, scrape out the seeds from the cucumber. Cut the cucumber into 1/4-inch pieces.

Stir the cucumber, cumin, yogurt, onion, tomato, chile, cilantro, mint, lemon juice, and salt in a medium bowl. Cover and refrigerate for 30 minutes to allow all the flavors to blend. Serve chilled or at room temperature.

Whole Wheat Naan:

Whisk the all purpose flour, wheat flour, cornmeal, yeast, salt, sugar, and baking soda in a large bowl to blend. Whisk the warm water, yogurt, and olive oil in a large measuring cup. Whisk the egg into the yogurt mixture.

Form a well in the center of the dry ingredients. Pour the yogurt mixture into the well and, using a silicone spatula, gradually stir the dry ingredients into the yogurt mixture until the dough begins to form. Transfer the dough to a lightly floured work surface and knead until a smooth and elastic dough forms, about 5 minutes. Form the dough into ball.

Lightly oil a clean large bowl. Set the dough in the bowl and turn to coat with the oil. Cover with a moist clean towel and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour.

Gently press down the dough. Turn the dough out onto a lightly floured work service. Divide the dough into 7 equal pieces. Using the friction of the board, roll the dough pieces into balls then place them 2 inches apart on a lightly oiled baking sheet. Cover loosely with a moist towel. Let stand in a warm draft-free area until the balls double in size, about 30 minutes.

Meanwhile, melt the butter in a heavy small saucepan over medium-low heat. Add the garlic and stir until fragrant. Remove the pan from the heat and set aside.

Preheat a heavy flat griddle pan over high heat. Working in batches, roll out each dough ball on a lightly floured surface to a 9-inch round. Brush the naan with the garlic butter and place them buttered side down on the hot pan. Cook until the naan puffs and browns on the bottom, about 2 minutes. Brush the tops of the naan with more garlic butter and flip them over. Continue cooking until they brown on the bottom, about 2 minutes longer. Transfer the naan to a clean towel to keep them warm.

Cumin-Scented Red Dal:

Heat the oil in a heavy large pot over medium heat. Add the cumin seeds and stir until the seeds pop, about 1 minute.

Add the garam masala and cayenne and stir until the spice mixture looks frothy, about 1 minute.

Add the onions, ginger, and garlic to the spice mixture. Cook until the onions begin to brown and turn translucent, stirring often, about 5 minutes. Stir in the lentils. Stir in the water, scraping up any browned bits stuck to the bottom of the pot. Stir in 1 tablespoon of the salt and the turmeric.

Bring the mixture to a simmer, then reduce the heat to medium-low, and simmer gently until the lentils are very tender and the mixture thickens to a loose oatmeal consistency, stirring often for about 20 minutes. Add more water as needed while the dhal cooks to maintain a thick but loose consistency.

Season the dal to taste with the lemon juice and more salt. Transfer the dal to plates. Sprinkle with cilantro and serve.