Dhanshak (Parsi Cornish Hens Braised In Spiced Pumpkin-Lentil Puree)
Published October 20, 1990
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
¾ cup masar dal (red lentils), picked clean and rinsed
2 ½ cups water
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel
1 teaspoon cayenne, or more to taste
1 ½ teaspoons turmeric
2 teaspoons coarse salt
¼ cup fresh mint leaves, loosely packed
¼ 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 ½-pound chicken, cut into 6 to 8 pieces
1 ½ cups chopped eggplant, skin on
1 ½ cups peeled, seeded pumpkin or butternut squash, cut into 1-inch pieces
1 cup chopped onion
3 tablespoons chopped fresh cilantro for garnish
Nutritional analysis per serving (6 servings)
27 grams carbs; 170 milligrams cholesterol; 470 calories; 11 grams monosaturated fat; 5 grams polyunsaturated fat; 7 grams saturated fat; 24 grams fat; 5 grams fiber; 744 milligrams sodium; 37 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Remove the hens and arrange them in a heated deep serving dish. Cover with aluminum foil to keep them warm.
- Step 3
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.
Private Notes
Comments
Are there alternate stovetop or oven instructions that do not involve the microwave (35 minutes of microwaving is frankly horrifying)? This seems like a lovely combination of ingredients but the thought of "nuking" them makes me shudder.
I used to make this in the microwave with 2 dishes. It took a long and what a pain. So I switched to just cooking everything in large dutch oven. I added an extra half cup of water and cooked for an hour or so.. until the chicken was cooked through and the veggies were very tender. Otherwise, love this recipe. Also, forget the cornish hens. Just use a large cutup chicken.
Substitute a box of frozen winter squash purée for an easier version. Just add it in the order listed for the squash.
I used to make this in the microwave with 2 dishes. It took a long and what a pain. So I switched to just cooking everything in large dutch oven. I added an extra half cup of water and cooked for an hour or so.. until the chicken was cooked through and the veggies were very tender. Otherwise, love this recipe. Also, forget the cornish hens. Just use a large cutup chicken.
Are there alternate stovetop or oven instructions that do not involve the microwave (35 minutes of microwaving is frankly horrifying)? This seems like a lovely combination of ingredients but the thought of "nuking" them makes me shudder.
I would try it in the Instapot, maybe additional 5- or 10-minute increments if 35 minutes isn't sufficient for 3 birds.