Gota Sheddho/ Whole Vegetables with Lentil

03 February 2015

Gota Sheddho/ Whole Vegetables with Lentil

Gota Sheddho/ Whole Vegetables with Lentil

03 February 2015
Prep Time
Cook Time
4-6 Person

As I get into more Bengali cuisine, the more I get amazed by the stories and the reasoning behind the cooking. East Bengal and West Bengal as the two Bengals are referred to have only one thing in common between them - "Bengal" and the language. Neither East is known as that anymore and West Bengal is struggling with the idea of it. If East does not exit then what is the point of West. East Bengal or Bangladesh is where I grew up. The influence of "Muslim", or mughlai is quite predominant in our cooking, especially at our home, after being West Pakistan for three decades. So even if there were the mystic 'Gota Sheddho' in our lives, that may have got cornered or pushed off to the borders. And much farther off from our history.

How I have come to this today? Well it was bound to happen sometime down my cooking journey, as my "West Bengal" by heart FIL (who has very little association with the place physically) somehow shares its romance with cooking. Also my MIL who has no relation whatsoever (but Bengali) with mother from the-then East Bengal hardly associates with this, but has shared her mother's recipe on the insistence of my FIL who I doubt remembers his mothers cooking much. So here I am with a recipe - kind of scraped and gathered by me who probably spent more time in the land of Bengal than the people who is sharing this recipe. The dish has a strong cultural, historical association which you can google up if you are interested.

All I gathered was - it’s cooked the day before the Sheetol Shoshti which comes after the day of the Saraswati Puja. So technically it’s cooked on the day of the Saraswati Puja to be had by mothers for the well being of her children the day after. It may not look like the most exciting dish but is packed with nutrition thus it’s here. Obviously the cooking method has been updated with modern day utensil and lifestyle. I hope you enjoy it.

Utensil/ Appliance

A medium size pressure cooker


Whole Green Mung Dal: 100g

Small brinjal: 6 pieces whole

Baby Spinach: 6 plants with roots, washed well

Broad beans: 6 whole

Small potato: 6 whole with skin

Sweet potato: 6 small whole or 1 large cut into 6 pieces

Green Peas: 100g whole

Salt to taste

Sugar: 1/2 tsp

5 spices mix whole: 1 tsp (onion seeds + fenugreek seeds + fennel seeds + cumin seeds + mustard seeds), roasted and finely ground

Clarified butter: 2 tbsp


In the pressure cooker or a separate frying pan, dry roast the green mung till golden. Leave to cool, wash and drain. Heat the clarified butter in the pressure cooker and fry the dal again and then add 3 cups of water. Bring to boil and add all the vegetables, sugar and salt to taste. Close and pressure cook to one whistle and turn off the heat. Let the steam come out on its own and the lid open. Put it back on the fire, sprinkle the freshly made roasted 5 spice powder and mix to blend the dal but not the vegetables. Cook in simmer for 3 minutes. The vegetables should be cooked but retain their shape. Let it cool and leave overnight. Serve cold. A very healthy and nutritious lentil soup with vegetables.