Ayurvedic Rummaniyeh

Pomegranate (Punica granatum), Anardana in Hindi, or Dadima in Sanskrit, is balancing for all three Doshas. It is sweet, sour, and astringent in taste, and has a cooling effect on the body. Possibly the most beneficial fruit of all, pomegranate, especially the red variety, is extremely nutritive and easy to digest. Pomegranates are useful in relieving thirst, burning sensation, fever, acidity, diarrhea, and excess heat in the body. It is a blood and heart tonic, liver cleanser, aphrodisiac, immunity booster, and packed with antioxidants.

This sweet and sour recipe is inspired by a special dish consumed in Jaffa and Gaza. Originally, eggplant and handfuls of garlic and chili peppers are added, but seeing that nightshades and garlic are not used in Sattvic cooking, we’ve omitted the garlic and replaced the eggplant with bottle gourd (Luki). It’s seriously good. Try it!

Serves 3-4

Ingredients:
4 sour pomegranates
2 cups boiling water
2 cups brown lentils, soaked overnight
2 cups bottle gourd or zucchini, cut into cubes
4 tbsp olive oil
1 cup tahini
Juice of 1 lemon
2 tbsp dill seeds (you can use cumin, fennel, or coriander seeds instead)
2 tsp cumin powder
2 tsp pink Himalayan rock salt

Garnish:
Pomegranate seeds
Fresh dill or parsley

Preparation Method:
– Rinse the soaked lentils until the water runs clear
– In a large pot, boil the lentils until well cooked.
– Add the bottle gourd and cover with a lid. Turn the heat down to a low flame. Simmer for 10 minutes or until it softens.
– Meanwhile, cut the pomegranates in half, and squeeze them through a strainer placed on top of a bowl. Juice them well.
– In a separate bowl, mix 1 cup of the pomegranate juice with 1 cup of tahini until it thickens.
– Add the rest of the juice to the lentils and bottle gourd, add the tahini mixture, salt, cumin, and lemon juice. Stir everything together and allow it to cook until the liquids are reduced and it starts to thicken.
– Into a small pan, add the olive oil and dill seeds, fry them until they become toasted and fragrant. Add it to the lentils.
– Serve the Rummanyieh at room temperature, with pomegranate seeds and fresh herbs on top.