Dhanshak Parsi Cornish Hens Braised In Spiced Pumpkin Lentil Puree Recipes

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

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.

CHICKEN DHANSAK RECIPE

Steps:

• Wash the lentils, toor dal and mung beans, then add them to a medium (20cm or 8") saucepan.
• Add the chicken thighs and bay leaf.
• Add enough cold water to cover and season half of a teaspoon of salt.
• Bring to a boil.
• Whilst this is happening, peel and slice half of the onion into 1cm thick half-moons.
• Roughly chop your tomato into 1.5-2cm (½"-¾") chunks .
• Add the onion and tomato to the lentils, add a lid, reduce the temperature to low, and allow to simmer for 45 minutes.
• Deseed the chillies, you can leave the seeds in but it will be a very hot curry!
• Peel the ginger and garlic.
• Now add all of the ingredients for the wet masala into a mini blender or pestle and mortar.
• Add just enough hot water to get it to come together as a smooth paste and set aside.
• Place all of the ground ingredients in a bowl and mix.
• Remove the chicken drumsticks from the pan and allow them to cool for a few minutes.
• Check the lentils if the mung beans need another 5 or 10 minutes then simmer for a little longer.
• Once cooked strain the lentil pan and reserve the liquid.
• Strip the chicken from the bone discarding both the skin and bone.
• Cut the remaining half of the onion into a 1cm (½") cubes.
• Heat the ghee in a wide-based (28cm or 11") frying pan over a medium-high heat.
• Cook the diced onion for 10 minutes until it begins to take on a colour.
• Add the wet masala and cook for 2 minutes.
• Sprinkle in the dry masala and cook for 60 seconds.
• Pour in the lentil mix crushing it gently with the back of a lentil until you get a nice rough textured dal.
• Add as much of the cooking liquid as you like to form a consistency that you like.
• Add the shredded chicken and spinach.
• Stir for long enough to warm the chicken and wilt the spinach.

HOW TO MAKE CHICKEN DHANSAK

Steps:

• Heat the ghee/oil over medium heat. Add the turmeric and the ginger and garlic paste and let sizzle for about 30 seconds. The turmeric will darken in colour as it cooks.
• Stir in the remaining ground spices and fry for a few seconds in the oil.
• Add the tomato puree and stir to combine with the spices. Bring to a simmer and then add about one ladle of base sauce. The base sauce should be added as required. If the curry is looking dry, add more base sauce. If too saucy, cook it down.
• Add the cooked lentils and stir it all up. Be careful as lentils will burn to the bottom. Stir often and reduce the heat if necessary.
• Now add the chicken pieces and the pineapple juice and pineapple pieces. Remember to add more base as required.
• Season with salt to taste and squeeze the lemon juice over the top. Garnish with the chopped coriander and serve.