Gota Sheddho
Prep time
Cook time
Total time
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
Cuisine: Bengali
Serves: 3-4 People
  • Potato: 6
  • 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 Green Moong Daal: 100 g
  • Green Chilies: 6-7
  • Mustard Oil: 3 Tbsp.
  • Salt to taste
  • Lemon: 1 (optional)
  • Dry Red chili: 2 (optional)
  1. Wash each of the veggies carefully.
  2. Don't peel the skin from the veggies or remove the pod of Peas or the stem of Eggplant.
  3. Now wash Daal thoroughly.
  4. Some people prefer to soak the Daal before cooking. However, my mother does not soak it before cooking and I have followed her process.
  5. Take the Daal in a big vessel and pour sufficient water to cover it and cook for around 30 minutes or till the Daal soften ⅓d.
  6. Add Potatoes followed by the Sweet Potato, Hyacinth Beans, Peas, Baby Eggplant, Baby Spinach.
  7. Give a gap of 10 minutes in between the veggies.
  8. Cover the Vessel with a lid and cook on a medium flame for around 1-1.5 hour. You need to cook till the veggies and Daal soften but remain in shape.
  9. It took me about 1.20 hour for making the dish. You can also pressure cook it but I prefer the traditional way of preparing Gota Sheddho.
  10. whistles are enough for pressure cooking.
  11. Now it’s time to give the dish an overnight rest which I also did.
  12. Heat 1 Tbsp. of Mustard Oil in a Wok and temper the oil with Dry Red Chili and salt.
  13. Pour the Oil along with Red Chili, Green Chili and a dash of lemon juice over Gota Sheddho and serve it with Panta Bhat (rice).
Nutrition Information
Serving size: 150g Calories: 468 Fat: 8g Saturated fat: 1g Carbohydrates: 82.6g Sugar: 11.1g Sodium: 1314mg Fiber: 15.7g Protein: 19.7g Cholesterol: 0mg
Recipe by Debjanir Rannaghar at