DHANSHAK (PARSI CORNISH HENS BRAISED IN SPICED PUMPKIN-LENTIL PUREE)

Dhanshak (Parsi Cornish Hens Braised In Spiced Pumpkin-Lentil Puree) image

Provided by Julie Sahni

Categories dinner, casseroles, main course

Time 40m

Yield Six servings

Number Of Ingredients 17

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Ingredients

3/4 cup masar dal (red lentils), picked clean and rinsed
2 1/2 cups water
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel
1 teaspoon cayenne, or more to taste
1 1/2 teaspoons turmeric
2 teaspoons coarse salt
1/4 cup fresh mint leaves, loosely packed
1/4 cup fresh cilantro, loosely packed, or 2 tablespoons dried coriander leaves
1 1-inch cube fresh ginger, peeled and chopped coarse
4 large cloves garlic, peeled and chopped coarse
3 Cornish hens, skinned, trimmed of excess fat and halved, or 1 3 1/2-pound chicken, cut into 6 to 8 pieces
1 1/2 cups chopped eggplant, skin on
1 1/2 cups peeled, seeded pumpkin or butternut squash, cut into 1-inch pieces
1 cup chopped onion
3 tablespoons chopped fresh cilantro for garnish

Steps:

Layer all of the above ingredients, in the order listed, in a 5-quart microwave-proof casserole dish. Cover and cook at 100 percent power in a 650- to 700-watt microwave carousel oven for 35 minutes, or until the Cornish hens are tender and the lentils soft. Remove from the oven.
Remove the hens and arrange them in a heated deep serving dish. Cover with aluminum foil to keep them warm.
Meanwhile, transfer the vegetables and their liquid to a food processor and puree. You may have to work in batches. Do not overprocess: a little texture adds to the character of the sauce. Pour the sauce over the hens. Garnish with the fresh cilantro and serve.

Nutrition Facts : @context http, Calories 470, UnsaturatedFat 15 grams, Carbohydrate 26 grams, Fat 24 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 7 grams, Sodium 744 milligrams, Sugar 3 grams, TransFat 0 grams