Gota Sheddho

Instructions

1. 1

   Prepare the Ingredients (15 mins)

   • Rinse the whole moong dal under cold running water until the water runs clear. Drain well.
   • Thoroughly scrub the baby potatoes and sweet potato. Do not peel them. Keep the baby potatoes whole and cut the sweet potato into two large chunks.
   • Wash the baby brinjals, keeping their green stalks intact. Wash the hyacinth beans (sheem) and trim the tough ends. Wash the green pea pods.
2. 2

   Combine and Pressure Cook (25 mins)

   • Place the rinsed moong dal in a 5-liter pressure cooker.
   • Layer all the washed whole vegetables on top of the dal: baby potatoes, sweet potato, baby brinjals, hyacinth beans, and pea pods.
   • Add the whole piece of ginger and the whole green chilies.
   • Sprinkle the turmeric powder and salt over the ingredients.
   • Pour in 4 cups of water. The water should just cover the ingredients.
   • Secure the lid of the pressure cooker. Cook on medium-high heat for 3 to 4 whistles.
   • After the whistles, turn off the heat and let the pressure release naturally. This is crucial to ensure the vegetables are cooked through but not mushy.
3. 3

   Serve (5 mins)

   • Once the pressure has fully released, carefully open the cooker.
   • The dal and vegetables should be perfectly cooked and soft, yet holding their shape.
   • Gently stir the mixture once, being careful not to break the vegetables.
   • Serve the Gota Sheddho warm in bowls. Just before eating, drizzle generously with raw mustard oil for its characteristic pungent aroma and flavor.