1. Wash moong dal and cook in pressure cooker until soft and creamy. keep this aside.

2. Prepare the tempering before cooking oats. Grind cumin and pepper in pestle to coarse powder. Grate the ginger and keep aside. Half the green chilli and chop nicely. Half all the cashews.

3. Heat ghee in small kadai add cumin and pepper powder, ginger. Once ginger starts mild crispy add cashews. Once cashews change to golden add coriander leaves and curry leaves. Keep this aside

4. Heat 2 cups of water in pan when it hot add oats, salt and cook. Once it starts cooking add cooked moong dal and cook. Stir continuously without taking hand. Once it form creamy consistency add tempering item immediately and mix nicely.

5. Add another tsp of ghee and mix it. Serve hot with coconut chutney and sambar.

6. Little change from usual one but its very tasty and healthy too.. loved it.