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

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 1/2-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 Information
- Nutritional analysis per serving (6 servings)
  1035 calories; 64 grams fat; 18 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 13 grams polyunsaturated fat; 25 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 85 grams protein; 368 milligrams cholesterol; 1075 milligrams sodium

Six servings

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.

40 minutes