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A traditional Bengali one-pot meal of whole vegetables and lentils, gently boiled to perfection. This rustic, healthy dish is a staple during Saraswati Puja and is best enjoyed with a drizzle of pungent mustard oil.
Prepare the Ingredients (15 mins)
Combine and Pressure Cook (25 mins)
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A traditional Bengali one-pot meal of whole vegetables and lentils, gently boiled to perfection. This rustic, healthy dish is a staple during Saraswati Puja and is best enjoyed with a drizzle of pungent mustard oil.
This bengali recipe takes 40 minutes to prepare and yields 4 servings. At 500.28 calories per serving with 25.76g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Serve (5 mins)
Incorporate other small, whole vegetables like small radishes (mulo), whole broad beans (makhan sheem), or even small chunks of raw papaya.
While whole moong is traditional, you can try making it with whole black gram (kala urad dal) for a different flavor and texture, though you may need to adjust cooking time.
For a different take, you can add a simple tempering (tadka) of cumin seeds and a pinch of asafoetida (hing) in ghee or mustard oil before serving. This is not traditional but adds a layer of flavor.
Whole moong dal is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The combination of whole lentils and unpeeled vegetables provides a substantial amount of dietary fiber, promoting digestive health, preventing constipation, and aiding in blood sugar regulation.
This simply boiled dish is easy to digest and free from heavy oils and spices, making it gentle on the digestive system. The fiber content also acts as a prebiotic, feeding beneficial gut bacteria.
The variety of vegetables like sweet potatoes, peas, and beans ensures a wide range of essential vitamins (like Vitamin A and C) and minerals (like potassium and iron).
Gota Sheddho is traditionally prepared in Bengali households on the day of Saraswati Puja, the festival celebrating the goddess of knowledge. It is eaten on the following day, known as 'Shital Shashti', and is consumed cold as a part of the custom of eating 'panta bhat' (fermented rice).
Yes, Gota Sheddho is exceptionally healthy. It's a low-fat, high-fiber, and protein-rich dish made by simply boiling lentils and a variety of vegetables without any heavy spices or frying. It's gentle on the stomach and packed with nutrients.
A typical serving of Gota Sheddho (about 2 cups or 480g) contains approximately 350-400 calories. The calorie count can vary slightly based on the specific vegetables and quantities used.
Absolutely. You can cook it in a large, heavy-bottomed pot with a tight-fitting lid. It will take longer, around 45-60 minutes, on low to medium heat. Ensure you add enough water and check periodically to prevent it from drying out.
The sharp, pungent flavor of raw mustard oil is the signature finishing touch of Gota Sheddho and is essential for its authentic taste. While you can use another oil or ghee, it will significantly change the flavor profile of the dish.