Pour boiling water over the oats. Cover the pan and keep it aside for 2 minutes. After 2 minutes drain the water .
Whip curd and add oats, salt and mix.
In a small pan heat oil.
Add Asafoetida, and then the dals.
Once the dals are pink in colour add the grated ginger. When the ginger has changed colour, add mustard seeds. When the seeds start crackling add red chilly and then curry leaves. Pour the tempering over the curd and Oats mixture.
Serve with pickle or papad.
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