Dry roast the instant oats until crisp on a medium flame. Transfer these aside to a plate.

Heat 1 1/2 tbsp olive oil in a pan. Add mustard seeds cumin seeds and dry red chili. When the mustard begins to pop, add chana dal, peanut, and cashew nuts. Fry until the dal and cashew turn golden. Then add curry leaves and grated ginger. Fry for a minute until the ginger smells good. Now add chopped onion and slit green chilies. Saute until the onion is transparent.

Then add all vegetables, turmeric powder, and salt and fry for 2-3 minutes. Add 2 tbsp water and cover it. And simmer for 5 minutes.

Now add roasted oats and mix it well. Pour 1/2 cup of water mix well and bring to boil. (If you using instant oats pour 1/2 cup water for 1 cup instant oats. If you using rolled oats pour 1 cup water for 1 cup rolled oats). The water will be absorbed within a minute or 2.