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Gota sheddho / casserole of whole lentils and boiled whole vegetables - traditions reinvented

Gota shedhho or casserole of whole black lentils and boiled whole vegetables.
Course Side Dish
Recipe Cuisine Bengali, Indian
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 3

Recipe Ingredients

  • Whole black lentils mashkalai / sabut urad : 1 cup
  • Small size new potatoes : 4 or 6
  • Baby eggplants : 4 or 6
  • Green haricot beans : 8-10
  • Sheem broad double beans : 8-10
  • Green peas in pod : 8-10
  • Spinach with roots and shoots : one bunch

optional flavoring

  • Ginger two inch piece with skin on
  • Bay leaves : 2
  • Black peppercorns : 8-10
  • Green chillie : 2 whole
  • Cloves : 2-3
  • Cinnamon : a small piece
  • Mustard oil : one teaspoon
  • Ghee : drizzle just before serving
  • Salt to taste usually no salt is added in this dish

Recipe Instructions

  1. Wash the vegetables thoroughly.
  2. Read the last two paragraph of the blog for details,
  3. Soak the lentils for at least 10 hours
  4. In a big pot, add the lentils, followed by vegetables.
  5. Throw in the spices, chillies, stir in a teaspoon of mustard oil.
  6. Add enough water just to cover the vegetables.
  7. Then add the spinach with all its roots and shoots intact.
  8. Add salt if you are using it.
  9. Let the water comes to rolling boil and then cover with a tight fitting lid so that steam escape should be minimal.
  10. Cook on low heat till done.
  11. In between do not stir it with a ladle, just shake the pot lightly. If requires you can add more water,
  12. When it looks like a casserole, and all the vegetables, spinach and lentils mixed well, remove from the heat.
  13. Serve it at room temperature with drizzle of ghee on it.