Parsi chicken braised in spiced pumpkin-lentil puree (Dhanshak) from Moghul Microwave: Cooking Indian Food the Modern Way by Julie Sahni

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crushed cucumber salsa (Tohyal); Parsi caramelized onion pilaf (Bhona chawal); Tomato basmati pilaf (Tamatar pullao); Lemons in peppered syrup (Meetha nimboo achaar)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute butternut squash for pumpkins.

  • springandfall on October 28, 2016

    I undertook this with suspicion: could anything this easy taste as good as promised? It does. Having no eggplant around, and having a butternut squash that yielded 3 cups of chunks, I doubled the squash instead of shopping for an eggplant. Also, not having a 5-quart microwaveable dish that fits in the microwave, I divided this between two Corning Ware casseroles. Adjusted recipe for higher wattage of today's microwave ovens: did about 3/5 of this recipe in 20 minutes, the other 2/5 in 15 minutes. Spectacular. Kitchen smells as if you were cooking on the stove. I might buy a larger casserole dish so that I can cook this in a single round.

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