Gota Sheddho is a Traditional Bengali thick Lentil Soup prepared with lots of Veggies in the winter or specifically on the night of Saraswati Puja.
Recipe type: Side Dish
Sweet Potato: 6
Baby Eggplant: 6
Peas with the pod: 6 ( I have used 12 instead of 6)
Hyacinth Beans (or Sheem):6
Baby Spinach: 6 ( I have used a small bunch)
Whole Black Urad Daal (or Whole Green Moong Daal): 100 g
Green Chilies: 6-7
Mustard Oil: 3 Tbsp.
Salt to taste
Lemon: 1 (optional)
Wash each of the veggies carefully and neither peel the skin from the veggies nor remove the pod of Peas or the stem of Eggplant. Veggies have to be boiled as it is and this is the main characteristic of this soup.
Now wash Daal thoroughly. Some people prefer to soak the Daal before cooking while my mother does not soak it before cooking and I have followed her process.
Take all the veggies along with the Daal in a big vessel and pour sufficient water to cover the veggies and Daal.
Cover the Vessel with a lid and cook on a medium flame for around 1-1.5 hour or till the veggies and Daal soften but remain in their original structure. It took me around 1.20 hour for making the dish. You can also pressure cook it but I prefer the traditional way of preparing Gota Sheddho. 3-4 whistles are enough for pressure cooking.
Now it’s time to give the dish an overnight rest which I also did.
On the Next day Serve it as it is after sprinkling some Salt and adding row Mustard oil and Green chilies and a piece of Lemon with plain rice( preferably prepared last night known as Panta Bhat).
One of the popular dishes served along with Gota Sheddho is Postor Bora or Poppy Seed Fritters.
Recipe by Debjanir Rannaghar at https://kitchenofdebjani.com/2015/01/gota-sheddho-html/