Bob's Red Mill Masoor Dal Recipe: Spiced Lentil Comfort With Tamarind Tang

This Bob's Red Mill masoor dal recipe transforms simple red lentils into a velvety, spiced curry that brings warmth to any meal. The tamarind tang cuts through the richness, creating a perfect balance of comfort and brightness.

I developed this version after years of testing—it’s the one that finally delivers that restaurant-quality texture and depth at home.

The beauty of masoor dal lies in its simplicity: just lentils, spices, and a few pantry staples, yet it delivers restaurant-quality flavor. The key is slow simmering, which allows the lentils to break down into a creamy, almost soup-like consistency while the spices bloom into complex aromas.

This recipe works perfectly as a side for roti or rice, or even as a hearty vegetarian main dish.

What you’ll end up with is a rich, spiced lentil curry with tender lentils, fragrant spices, and a tangy tamarind sauce that ties everything together. The aroma alone will have everyone at the table asking for seconds—it’s that good.

Ready in about 45 minutes, this dish is perfect for busy weeknights when you still want something special.

For extra depth, I recommend toasting the spices in ghee before adding them to the pot—this step makes all the difference in flavor. Garnish with fresh cilantro or a squeeze of lemon for brightness.

The versatility of this dish means it works for everything from casual dinners to festive gatherings. Let’s get cooking!

Ingredients for bob's red mill masoor dal

Pantry staples meet Bob's Red Mill red lentils for restaurant-quality spiced comfort.

The Bob's Red Mill masoor dal is the star here—its small size breaks down beautifully for that creamy texture. Grab the organic red lentils from Whole Foods or Trader Joe's for consistent quality, but any Bob's Red Mill bag works. The tamarind paste? Trader Joe's has the best unsweetened version, but if you can't find it, lemon juice plus a pinch of sugar mimics that tang. Toasting the spices in ghee is non-negotiable—it builds layers of flavor that skip this step will miss. For the onion, I always use yellow onions (red gets too bitter when cooked down).

No tamarind? Lemon juice plus 1 tsp sugar is a solid swap—just add the sugar after cooking. Fresh ginger and garlic matter here, but dried works in a pinch at half the amount. The tomato paste can be skipped if you're strict about no tomatoes, but it adds depth. Trader Joe's has that squeeze tube that's perfect for this—no waste, lasts forever. For extra richness, stir in 1 tbsp coconut milk at the end. The garam masala? Badshah or MDH are my go-tos, but any store-bought blend works.

This reheats beautifully—honestly tastes better the next day as flavors meld. Keeps for 5 days in the fridge, freezes for 3 months. I always make a double batch because it disappears fast. Store in airtight containers with a splash of water to keep it creamy. Garnish with fresh cilantro right before serving—it wilts fast, so add it last. The lemon juice can wait until serving too, if you're prepping ahead.

Step-by-step instructions for bob's Red Mill masoor dal recipe

Here's how to create this hearty, spiced lentil dish that's packed with warm flavors and tangy brightness.

In a large, heavy-bottomed pot, melt the 3 tablespoons ghee over medium heat. Once the ghee is fully melted and shimmering, add the 1 whole yellow onion that's been finely chopped. Cook for 5-6 minutes until the onions soften and turn translucent, stirring occasionally to prevent browning.

Add the 4 cloves garlic cloves that have been minced, along with the 1 tablespoon freshly grated ginger. Cook for another 2-3 minutes until the garlic becomes fragrant and lightly golden. This step is crucial for building the deep, toasty foundation of your dal. If you smell the garlic burning, reduce the heat slightly and keep stirring.

Next, add the 1 tablespoon ground cumin and 1 tablespoon ground coriander. Toast these spices for 30-45 seconds until they release their aromatic oils and fill your kitchen with a warm, earthy scent. You'll see them dance slightly in the pot—that's when you know they're ready. Immediately add the 0.5 teaspoon turmeric powder and stir for 10 seconds to distribute it evenly.

Pour in the 1 tablespoon tomato paste and stir vigorously for 1 minute to cook it down and deepen its color. This creates a rich, slightly sweet foundation for your dal. Then add the 2 tablespoons tamarind paste and 2 cups vegetable broth, stirring well to combine all the ingredients into a smooth mixture.

Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to medium-low and let it simmer for 5 minutes. This allows the flavors to meld together while the tamarind paste dissolves completely. You'll notice the mixture will thicken slightly as it simmers, but it should still have a loose, soupy consistency.

Now add the 1.5 cups unwashed Bob's Red Mill masoor dal. Stir gently to coat each lentil with the flavorful broth. The reason we don't wash the lentils is to preserve their natural texture—they'll hold their shape beautifully while still becoming tender. Let the mixture simmer uncovered for 15 minutes, stirring occasionally, until the lentils are mostly tender but still have a slight bite.

After the lentils have cooked for 15 minutes, taste the dal and adjust the seasoning. Add the 1 teaspoon garam masala and stir well. If the dal needs more brightness, add the 1 tablespoon lemon juice. For salt, add the 1 teaspoon kosher salt (or to taste)—remember, you can always add more later if needed, but you can't remove excess salt.

Simmer the dal for another 5-7 minutes until it reaches your desired consistency. It should be thick enough to coat the back of a spoon but still have a pleasant, spoonable texture. If it's too thick, add 2-3 tablespoons water at a time until it reaches the right consistency. The dal should be fragrant with warm spices and have a beautiful golden color from the caramelized onions and spices.

Remove the pot from heat and let the dal sit for 5 minutes. This resting period allows the flavors to fully develop and the spices to bloom. Stir in the 0.25 cup chopped fresh cilantro just before serving to add a fresh, bright finish that cuts through the richness of the spices.

Ladle the dal into bowls and serve immediately while it's hot. The warmth of the spices combined with the tangy tamarind and bright cilantro creates a truly comforting dish. I like to serve this dal with basmati rice or naan bread to soak up every last bit of that flavorful broth. The texture should be perfect—creamy from the lentils but still with a slight bite, and the spices should be balanced with just the right amount of heat and tang.

This dal keeps well in the refrigerator for 3-4 days, making it perfect for meal prep. The flavors actually deepen as it sits, so it often tastes even better the next day. If you're serving it cold, a squeeze of extra lemon juice and a sprinkle of fresh cilantro will bring back that bright, refreshing quality.

Storing and reheating your leftovers

Refrigerator Storage

Transfer your cooked masoor dal to an airtight container within 2 hours of cooking while still warm. I use glass Pyrex containers with snap-on lids—they keep flavors sealed in better than plastic.

Store at 40°F or below for up to 5 days, though I’ve found the flavors actually intensify after 2-3 days as the spices meld. The lentils absorb the broth beautifully, so add a splash of water or vegetable broth (about 2 tbsp) before sealing to maintain creaminess. 💫

Freezer Prep

For long-term storage, portion dal into freezer-safe containers or quart-sized silicone bags, leaving 1-inch headspace for expansion. Freeze for up to 3 months—the tamarind and spices hold up surprisingly well.

When ready to reheat, thaw overnight in the fridge for even texture. I avoid ice crystals by pressing out excess air before sealing. Label with dates to track freshness! ❄️

Stovetop Reheating

My preferred method: Transfer dal to a heavy-bottomed pot (like All-Clad) over medium-low heat. Add 2-3 tbsp water or broth to prevent sticking, then simmer uncovered for 8-10 minutes, stirring occasionally.

The low heat prevents scorching while reviving the lentils’ texture. Taste and adjust salt—dal often needs a pinch after reheating. For extra richness, stir in 1 tsp ghee at the end. 🔥

Microwave Revival

For quick meals, microwave dal in glass containers (never plastic!) on 50% power in 1-minute intervals, stirring between each. Total time: 3-4 minutes until steaming. Add 1 tbsp water if it looks dry.

The microwave can make dal watery, so I recommend this only for single servings. Garnish with fresh cilantro immediately after—it wilts fast from the heat. 💡

Cold Serving Hacks

Dal tastes amazing cold too! Chill overnight for a refreshing dal salad. Stir in 1 tbsp lemon juice and 2 tbsp chopped mint for brightness. Serve with cucumber raita or yogurt drizzle to balance the spices.

The tamarind’s tang shines even more when chilled—perfect for summer lunches. Store leftovers in the fridge for up to 3 days before serving cold. 🌿

Reheating Leftovers

Pro tip: Reheat dal twice if needed—first on the stovetop, then microwave for 30 seconds. The second method revives texture without overcooking. If dal thickens too much, thin with warm water or broth (never cold).

I always make a double batch because it disappears fast—this dal tastes even better the second time around! 💛

Frequently asked questions