Ingredients

Steps

• Dry fry the cumin seeds in a frying pan until fragrant.
• Grind the seeds until smooth using a blender or pestle and mortar.
• Heat oil in the pan and sauté onion and garlic for four minutes.
• Add ginger and cook for two additional minutes.
• Add lentils, ground cumin, bay leaves, stock, and tamarind paste.
• Bring to a boil then simmer for 30 minutes until lentils soften.
• Stir in the chopped dates five minutes before the end of cooking.
• Serve topped with pomegranate and mint with watercress and flatbreads.