11-inch cube fresh ginger, peeled and chopped coarse
4large cloves garlic, peeled and chopped coarse
3Cornish hens, skinned, trimmed of excess fat and halved, or 1 3 1/2-pound chicken, cut into 6 to 8 pieces
1 ½cups chopped eggplant, skin on
1 ½cups peeled, seeded pumpkin or butternut squash, cut into 1-inch pieces
1cup chopped onion
3tablespoons chopped fresh cilantro for garnish
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.
NOTE: This is a microwave version of dhansak and unfamiliar. Certainly a new way to make the parsi dhansak. I make it in a different way in a pressure cooker or Instant Pot.