Gota Sheddho, a hearty Bengali lentil soup cooked with whole vegetables, is a cherished winter dish especially eaten on Shitol Shoshthi, especially made on Saraswati Puja night. This is a culturally influenced dish from the Bengali Cuisine and served on Shitol Shoshthi.
Jump to:
- Watch how to cook traditional Bengali Gota Sheddho
- Debjani's Note
- The Story of Gota Sheddho
- Shitol Shoshthi and its significance!
- Frequently Asked Questions
- Here's how I make Gota Sheddho at Debjanir Rannaghar!
- Recipe Card
- Gota Sheedho Recipe Video
- To Serve Gota Sheddho
- Pairing Gota Shiddho- Typical Shitol Shosthi Platter!
- Related Recipes
- Let's connect over an authentic Gota Sheddho Recipe
- Gota Shiddho Recipe Pin for You
Watch how to cook traditional Bengali Gota Sheddho
Debjani's Note
Just last week, I was at my Kolkata home, enjoying my morning coffee when I overheard my mother and aunt chatting about Gota Sheddho. It's a dish I've enjoyed since childhood, always prepared once a year. Have you ever heard of this thick, veggie-filled Bengali soup? It's a must-have in my family, and I remember watching my mother and aunts cook it every year for Saraswati Puja.
Since leaving Kolkata in 2009, first for Bihar and then Delhi after my marriage, I haven't been back for Saraswati Puja. And truthfully, I haven't attempted to make this special dish myself in all these years.
The Story of Gota Sheddho
"Share the love and Gota Sheddho!" That's what comes to mind when I think of this simple, brownish lentil and veggie soup, served cold. Gota Sheddho might look plain and uses almost no spices, but to me, it tastes incredible! What makes this dish special is its very simplicity. It's a unique Bengali recipe because it uses practically no spices at all, which isn't typical for Bengali food. Okay, Gota Sheddho is all about acquired taste. So you either love it or hate it. There's nothing in between.
Gota Sheddho translates to "whole boiled." Traditionally, it's made with six types of vegetables: potato, sweet potato, baby eggplant, peas in their pods, hyacinth beans, and baby spinach. Each vegetable is used in a quantity of six, along with green moong dal. While some prefer black urad dal, green moong dal is considered non-vegetarian by some families, leading them to choose the black urad dal instead.
Shitol Shoshthi and its significance!
On Shitol Shashthi, Bengali mothers honor Ma Shashthi, the Goddess of Fertility. They pray for her protection over their children, hoping to keep them safe from harm. Because "Shitol" means cold, no hot food is prepared on this day. All the cooking, along with extra Bengali treats, is done the day before. Traditionally, Shitol Shashthi is also a day to rest the "Shil Nora" or "Shil Batta," the traditional Indian grinder. The Shil Nora is even worshipped on this day! That's why Bengali families eat food cooked the night before - the day of Saraswati Puja. It's also custom to share the food, especially Gota Sheddho, with family, friends, and neighbors.
Gota Sheddho is thought to help prevent diseases like Smallpox, though I'm not sure how accurate that is. I'm also unsure what doctors think about this belief, but older Bengalis swear by it! For me, it's the ultimate comfort food.
Frequently Asked Questions
Gota Sheddho, which means "whole boiled," is a classic Bengali dish. It's traditionally prepared using six of each of the following vegetables: potatoes, sweet potatoes, baby eggplants, peas still in their pods, hyacinth beans, and baby spinach. Green moong dal is also a key ingredient. Although some cooks like to use black urad dal, certain families consider green moong dal to be non-vegetarian and will opt for the black urad dal instead. Gota Sheddho is a culturally important and delicious part of Bengali cuisine.
While I'm not sure how well it works or what doctors say, some believe Gota Sheddho can help prevent diseases like smallpox. Older Bengali people certainly believe in it! For me, it's simply the most comforting dish.
Here's how I make Gota Sheddho at Debjanir Rannaghar!
Recipe Card
Gota Sheddho
Ingredients
- 6 Potatoes
- 6 Sweet Potatoes
- 6 Baby Eggplants
- 6 Peas with the pod I have used 12 instead of 6
- 6 Hyacinth Beans or Sheem
- 6 Baby Spinach I have used a small bunch
- 150 g Whole Green Moong Daal
- 6 Green Chilies
- 3 tablespoon Mustard Oil
- 1 teaspoon Salt or to taste
- 1 Lemon optional
- 2 Dry Red chili optional
Instructions
- Start by carefully washing all the vegetables. Keep the skins on the vegetables, the pods on the peas, and the stems on the eggplants.
- Next, wash the daal really well. Some like to soak the daal beforehand, but my mother never did, and I follow her lead.
- Place the daal in a large pot, add enough water to cover it, and cook until it's about a third of the way soft - around 30 minutes.
- Then, add the potatoes, followed by the sweet potato, hyacinth beans, peas, baby eggplants, and baby spinach, waiting about 10 minutes between each addition.
- Cover the pot and cook over medium heat for about an hour to an hour and a half.
- You want the daal and vegetables to be tender but still hold their shape.
- This took me about an hour and twenty minutes.
- You could pressure cook it, but I prefer the traditional method for Gota Sheddho. If you pressure cook, 2 whistles are enough.
Serving Suggestion
- Now, let the dish rest overnight, just as I did. Before serving, drizzle oil, add red and green chilies, a splash of lemon juice over the Gota Sheddho, and serve it with Panta Bhat (rice).
Video
Notes
- Heat 1 Tbsp. of Mustard Oil in a Wok and temper the oil with Dry Red Chili and salt.
- Add this to Gota Sheddho. this step is optional.
Nutrition
Gota Sheedho Recipe Video
To Serve Gota Sheddho
It's customary to prepare Gota Sheddho on Saraswati Puja night and then serve it the following day for Shitol Shoshti. To serve, leave the Gota Sheddho as is, but sprinkle a pinch of salt and drizzle a few drops of mustard oil over it. For extra flavor, add some chopped green chilies and a squeeze of lemon. Gota Sheddho is best enjoyed cold with plain rice, ideally Panta Bhat (rice prepared the night before), and other complementary dishes. I'll share some great pairing options below.
Pairing Gota Shiddho- Typical Shitol Shosthi Platter!
Apart from Gota Shiddho, below dishes are part of the platter:
- Panta Bhat
- Bengali Niramish Khichuri | Bhoger Khichuri | Bengali Khichuri
- Bandhakopir Torkari | Badhakopir Ghonto | Bengali Cabbage Sabzi
- Postor Bora | Bengali Poppy Seed Fritters
- Gur diye Topa Kul ar Tomato Chutney | Bengali Kul-er Chutney Recipe
- Natun Aloor Dum | Bengali Niramish Aloor Dum | Dum Aloo Recipe
- Chaler Payesh aka Bengali Rice Kheer
- Khejur Gurer Payesh | Bengali Rice Kheer with Date Palm Jaggery
Related Recipes
- Paneer er Dalna (also known as Niramish Paneer Er Torkari)
- Niramish Bhuni Khichuri (also known as Bengali Bhuni Khichuri)
- Bhoger Niramish Paneer Phulkopi Aloo Motorshuti diye (also known as Bengali No Onion No Garlic Paneer) Recipe
- Choddo Shak Recipe | Bhoot Choturdhoshi Special Bengali 14 Greens - Choddo Shaak
- Khoi-er Bora | Bengali Popped Rice Fritter Pakoda
- Phulkopir Rosha | Bengali Gobi Rassa
- Chal Potol (also known as Pointed Gourd cooked with Aromatic Gobindobhog Rice)
- Bengali Pat Patar Bora (also known as Pat Pata Bhaja) Recipe | Bengali Jute Leaves Fritter
- Shojne Phuler Chorchori
Let's connect over an authentic Gota Sheddho Recipe
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Gota Shiddho Recipe Pin for You
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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