Indian Tamarind Lentil Ramen with Curry Leaf Oil
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.
Preparation
Get these tasks done before you start cooking.
Marinating the Tamarind Base
- 1
Bring Lentils to a Boil
In a pot, combine lentils and water, bring to a boil.
- 2
Add Aromatics
Add onion, garlic, ginger, tamarind paste, turmeric, cumin, salt, and pepper.
- 3
Simmer Lentils
Simmer on low heat for 30 minutes until the lentils are tender.
Tip: For a deeper flavor, simmer the lentils until they begin to break down slightly.
Preparing the Curry Leaf Oil
- 1
Heat Oil
Heat vegetable oil in a small pan.
- 2
Toast Mustard Seeds
Add mustard seeds and wait for them to crackle.
- 3
Fry Curry Leaves
Add curry leaves and fry for 1 minute. Remove from heat and set aside.
Tip: Do not overheat the oil or the curry leaves will burn. Pro Tip: Use a hand blender for a smoother brothy texture.
How to Make Indian Tamarind Lentil Ramen with Curry Leaf Oil
Total time: 2 h · Yields 4 servings
- 1
Boiling the Noodles
Boil the ramen noodles according to package instructions, drain, and toss in sesame oil to prevent sticking.
- 2
Combining the Broth
Blend the lentil mixture until smooth, then return to pot to keep it warm.
- 3
Bringing it Together
Divide noodles into bowls, pour the lentil broth over, and drizzle with curry leaf oil.
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