• 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).
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