Wash chana dal and soak in water for 10 minutes.

Dry roast oats on low flame until fragrant.

Heat oil in a pan.

Add mustard seeds and wait until they crackle.

Add urad dal and soaked chana dal and fry until golden.

Add chopped onions, green chilies, curry leaves, and grated ginger and sauté until onions are translucent.

Add turmeric powder, salt, and mix well.

Add water and bring to a boil.

Simmer, add roasted oats, and mix well to avoid lumps.

Cover and cook for 3-4 minutes.

Add lemon juice and mix well.

Cook for another 3 minutes without covering.

Garnish with coriander leaves, roasted peanuts, and grated coconut.