A dal is traditionally a lentil side, often the accompaniment for curry. Here, combined with roast chicken (or rotisserie chicken), it moves from the side of the plate to its center for a quick lunch or an easy weeknight dinner.

1 1/2 teaspoons canola oil
1 small onion, minced
2 teaspoons curry powder
1 15-ounce can lentils, rinsed, or 2 cups cooked lentils (see  Tip)
1 14-ounce can diced tomatoes, preferably fire-roasted
1 2-pound roasted chicken, skin discarded, meat removed from bones and diced (4 cups)
1/4 teaspoon salt, or to taste
1/4 cup low-fat plain yogurt

1 1/2 teaspoons canola oil
1 small onion, minced
2 teaspoons curry powder
1 15-ounce can lentils, rinsed, or 2 cups cooked lentils (see Cooking Tips)
1 14-ounce can diced tomatoes, preferably fire-roasted
1 2-pound roasted chicken, skin discarded, meat removed from bones and diced (4 cups)
1/4 teaspoon salt, or to taste
1/4 cup low-fat plain yogurt

To cook lentils: Place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.