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Heat the oil in a heavy based pan that has a lid and fry the cumin seeds for a few seconds. Add the ginger and garlic and stir for another minute or so.
Add the lentils to the pan, stirring them into the cumin, ginger and garlic, then spoon in the tamarind paste and pour in 750ml/3 cups of freshly boiled water.
Tip in the chopped dates and the bay leaves and bring to the boil.
Clamp on the lid, turn the heat down to very low and simmer the lentils for about 30 minutes, by which time they should have absorbed most of the liquid and will be soft.
Serve with rice or couscous as desired and sprinkle the lentils with dill and pomegranate seeds.