Indian Tamarind Lentil Ramen with Curry Leaf Oil

Name: Indian Tamarind Lentil Ramen with Curry Leaf Oil
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 cup yellow lentils, rinsed; 4 cups water; 1 medium onion, chopped; 2 cloves garlic, minced; 1 inch ginger, grated; 2 tablespoons tamarind paste; 1 teaspoon turmeric powder; 1 teaspoon cumin powder; Salt and pepper to taste; 300g fresh ramen noodles; 2 tablespoons sesame oil; 1/4 cup vegetable oil; 2 sprigs curry leaves; 1 teaspoon mustard seeds; 1 cup bean sprouts; 1/2 cup sliced radishes; 2 soft-boiled eggs, halved; 1/4 cup chopped cilantro; Lime wedges for serving

A fusion of bold Indian spices and comforting Japanese ramen

This dish combines the rich flavors of Indian tamarind and lentils with the soothing texture of ramen noodles, finished with a drizzle of aromatic curry leaf oil.

1 h 30 min
4
Intermediate

Ingredients

For the Tamarind Lentil Broth

1 cup yellow lentils, rinsed

4 cups water

1 medium onion, chopped

2 cloves garlic, minced

1 inch ginger, grated

2 tablespoons tamarind paste

1 teaspoon turmeric powder

1 teaspoon cumin powder

Salt and pepper to taste

For the Ramen Noodles

300g fresh ramen noodles

2 tablespoons sesame oil

For the Curry Leaf Oil

1/4 cup vegetable oil

2 sprigs curry leaves

1 teaspoon mustard seeds

For the Toppings

1 cup bean sprouts

1/2 cup sliced radishes

2 soft-boiled eggs, halved

1/4 cup chopped cilantro

Lime wedges for serving

Preparation

Marinating the Tamarind Base

Bring Lentils to a Boil

In a pot, combine lentils and water, bring to a boil.

Add Aromatics

Add onion, garlic, ginger, tamarind paste, turmeric, cumin, salt, and pepper.

Simmer Lentils

Simmer on low heat for 30 minutes until the lentils are tender.

For a deeper flavor, simmer the lentils until they begin to break down slightly.

Preparing the Curry Leaf Oil

Heat Oil

Heat vegetable oil in a small pan.

Toast Mustard Seeds

Add mustard seeds and wait for them to crackle.

Fry Curry Leaves

Add curry leaves and fry for 1 minute. Remove from heat and set aside.

Do not overheat the oil or the curry leaves will burn. Pro Tip: Use a hand blender for a smoother brothy texture.

Cooking Process

Boiling the Noodles

Boil the ramen noodles according to package instructions, drain, and toss in sesame oil to prevent sticking.

Combining the Broth

Blend the lentil mixture until smooth, then return to pot to keep it warm.

Bringing it Together

Divide noodles into bowls, pour the lentil broth over, and drizzle with curry leaf oil.

Plating & Serving