Dry roast oats in a non-stick pan for 2 minutes and set aside. Chop onion and ginger.

Halve green chillies. Heat oil in another non-stick pan and add mustard seeds.

When it starts to splutter, add split Bengal gram and cumin seeds and sauté till fragrant.

Add asafoetida, ginger, green chillies and sauté.

Add onions, curry leaves and salt.

Add ¾ cup water and let it boil
Add oats and mix well.

Reduce heat and cook till the oats are done.
Serve hot.