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

• 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

1. Layer all of the above ingredients, in the order listed, in a 5-quart microwave-proof casserole dish.
2. 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.
3. Remove from the oven.
4. Remove the hens and arrange them in a heated deep serving dish.
5. Cover with aluminum foil to keep them warm.
6. Meanwhile, transfer the vegetables and their liquid to a food processor and puree.
7. You may have to work in batches.
8. Do not overprocess: a little texture adds to the character of the sauce.
9. Pour the sauce over the hens.
10. Garnish with the fresh cilantro and serve.

water, ground coriander, ground cumin, ground fennel, cayenne, turmeric, coarse salt, fresh mint, fresh cilantro, ginger, garlic, cornish hens, butternut squash, onion, fresh cilantro

Taken from cooking.nytimes.com/recipes/6363 (may not work)