Dhanshak Parsi Cornish Hens Braised In Spiced Pumpkin Lentil Puree Recipes

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.

Steps:

• Place the lentils in a bowl, wash thoroughly. Pressure cook with 3 cups water for 1 whistle and for 15 minutes on sim. Once cooker is cooled, open the lid, mash the lentils with a ladle and keep aside. (Watch how to cook lentils in a pressure cooker)
• While the lentils are cooking, peel, deseed and chop pumpkin into large chunks. Slice the stem end of the eggplant and chop into quarters. Slice the spring onions (only greens) into batons. Finely chop the fenugreek leaves. Place in a pressure cooker with 1 cup water, pinch of turmeric powder and salt and cook for 1 whistle and 5 minutes on sim.
• Peel and finely slice the onions. Chop the tomatoes roughly. Peel garlic cloves and crush to a coarse paste along with sliced ginger root and a pinch of salt.
• Heat the ghee in a deep, heavy bottomed pan. Add the freshly prepared ginger-garlic paste and sliced onions. Salute on medium flame until onions turn somewhat golden.
• Add the chopped tomatoes, 1/2 tsp salt and stir continuously on high flame, until the tomatoes turn into a pulp.
• Add the Dhansak masala powder (readymade or see substitute recipe at end of post), and stir well until it is incorporated into the onion-tomato base, for around 3-4 minutes.
• To this add the mashed lentils, coarsely mashed cooked vegetables, add up to 1/2 cup water and bring to a simmer. Dhansak has a thick consistency, so add water cautiously. Taste and add up to 1/2 tsp salt as required. Simmer for 4-5 minutes on a low flame.
• Traditionally, Vegetarian Parsi Dhansak is served as a smooth puree, so once cooled you can blend this into a puree and reheat when ready to serve.
• Serve and enjoy! Take a photo, share your feedback, and share your delicious cooking and be sure to tag @rawspicebar & #rawspicebar!