In a pan, dry toast the oats until they are fragrant and slightly golden.
After giving moong dal a good rinse, cook it until it's tender but not mushy.
Add the chopped green chile, ginger, garlic, and cumin seeds to hot oil.
Add diced tomatoes, peas, and carrots; simmer until just beginning to soften.
To the vegetable mixture, add the cooked dal and roasted grains.
After adding salt and adequate water, boil until the mixture thickens.
Add fresh coriander on top, give it a good toss, and serve it hot.