Indian-Style Hot Dogs
Here is my take on the famous Sonoran hot dogs, based on the ones I tried on a trip to Arizona. Sonoran hot dogs contain bacon wrapped around the hot dog. The recipe isn’t formal, so adjust the amounts to suit your needs. Dal makhani takes the place of the beans while kachumber salad becomes the veggie topping along with crumbles of soft feta. Mustard is optional but some love it here.
- Yield: 4
Ingredients
4 hot dog buns, lightly toasted on the grill
4 grilled hot dogs
1 cup dal makhani (see The Flavor Equation cookbook (Pg 292) for the recipe)
1 cup kachumber salad
1/4 cup crumbled feta
Instructions
- Generously spoon 3 to 4 Tbsp of the dal makhani on the toasted bun.
- Add the grilled hot dog in the center of the bun.
- Top with 3 to 4 generous Tbsp of the kachumber salad and 1 Tbsp of crumbled feta. Prepare the rest of the hot dogs and serve immediately.
Notes
- Make sure the dal makhani isn’t watery. Simmer over medium-low heat if it is too thin.
- Yellow mustard is optional, but some people love it in this combination.
- Use plant-based hot dogs to make this vegetarian or vegan. Replace the feta with vegan feta to make it vegan.
