Pressure cook dal for 3 whistles with enough water. We usually do not mash the dal for this gotsu, if you want you can. But my mom says we should cook without mashing it for a nice texture and flavor.
Meanwhile, chop finely onion and other veggies. Carrot very fine, potato chop finely and brinjal can be little bigger comparatively.
Heat a kadai with oil and temper with the items given under to temper table. Add onion, green chillies and fry till transparent.
Add the chopped veggies and add little salt. Cook in medium flame for 2 minutes.
Add dal, 2 to 2 & ½ cups of water, turmeric if adding and required salt and bring to boil.
Simmer for 4-5 minutes or until the desired consistency is reached.
More or less a sambar consistency. My mom makes it watery too. Garish with the coriander leaves, coconut oil and switch off the stove.