Ingredients:

• Rolled Oats (Non-Instant): 1 cup
• Oil or Ghee: 1 tablespoon
• Cumin Seeds: ½ teaspoon
• Mustard Seeds: ½ teaspoon (optional)
• Onion: 1 small, finely chopped
• Ginger: 1 teaspoon, finely grated
• Green Chili: 1, finely chopped (optional)
• Tomato: 1 medium, finely chopped
• Mixed Vegetables: 1 cup (carrots, peas, beans, or bell peppers, finely chopped)
• Turmeric Powder: ¼ teaspoon
• Red Chili Powder: ½ teaspoon (optional)
• Garam Masala or Curry Powder: ½ teaspoon
• Salt: to taste
• Water: 2 cups
• Fresh Coriander Leaves: 2 tablespoons, chopped
• Lemon Juice: 1 teaspoon

Instructions: 

1. Toast the Oats:

1. Heat a dry pan over medium heat. Add the rolled oats and lightly toast until fragrant. Set aside.

2. Prepare the Masala Base:

1. Heat oil or ghee in a pan. Add cumin seeds (and mustard seeds if using) and let them splutter.
2. Add chopped onions, ginger, and green chili. Sauté until the onions turn translucent.
3. Add the chopped tomato and cook until it softens.

3. Add the Vegetables and Spices:

1. Stir in the mixed vegetables. Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
2. Cook for 2-3 minutes until the vegetables are slightly tender.

4. Cook the Oats:

1. Pour in 2 cups of water and bring it to a boil.
2. Add the toasted oats and stir continuously to avoid lumps.
3. Reduce the heat and let it simmer for 5-7 minutes, or until the oats reach your desired consistency.

5. Final Touch:

1. Turn off the heat and stir in fresh coriander leaves and lemon juice.