For 15 to 20 minutes, soak ½ cup of yellow moong dal.
Add 1½ cups of water, salt, and a pinch of turmeric to the soaked dal and simmer until it becomes tender.
Set aside the ½ cup of oats that have been dry-roasted until they are golden and fragrant.
Add the cumin seeds, mustard seeds, ginger, garlic, and chopped green chilies to a pan with hot oil.
Cook until soft, adding diced spinach, carrots, tomatoes, or other vegetables of your choosing.
Simmer for 5 to 7 minutes after adding 1½ cups of water to achieve the appropriate consistency.
Adjust the salt, add the garam masala, and add some fresh cilantro as a garnish. Serve hot with wedges of lemon.