Heat ½ teaspoon oil in a shallow frying pan. Then add 1 cup of quick cooking oats (100 grams).
After that, stir and roast/toast on low heat until the oats become crisp, 3-4 minutes. Remove & set aside.
Heat oil in pan. Add 1 teaspoon of mustard seeds. Stir & fry until the mustard seeds crackle on a medium-low heat.
Next add 1 teaspoon of cumin seeds, 1 teaspoon of chana dal, 1 teaspoon of urad dal (optional) and 8 to 10 cashews.
Stir fry until chana dal is browned.
Add ¼ cup of tightly packed, finely chopped onions.
Stir and sauté until the onions become translucent.
Add ½ teaspoon ginger, finely chopped, 1 or 2 green chilies, chopped, and 7 to 8 curry leaves. Stir and sauté for half a minute.
Add ¼ cup finely chopped carrots, ¼ cup finely chopped french beans and ¼ cup green peas, fresh or frozen. Stir & sauté 2 mins.
Then add 1.25 cups water.
Cover with lid. In medium heat, simmer and cook this mixture until the veggies are almost cooked. About 8 to 9 minutes.
Next, add the roasted oats.
Add salt as required.
Stir very well.
Cover with lid again and steam for 7-8 minutes,
Add chopped cilantro to the cooked oat mixture. Serve warm.