In a pan add the oats, 1 cup water and salt. Cook on a low flame till it turns slightly thick. Switch off the flame and it keep aside to cool down.
In a bowl, mix together the cooked oats, yoghurt, peanuts and required quantity of water (according to the consistency desired).
Heat oil in a pan and temper with the mustard seeds and dry red chilies. After it stops spluttering, add the asafoetida, curry leaves, urad dal and chana dal. Saute for a few seconds.
Pour this tempering over the oats congee and garnish with coriander leaves. Serve this healthy dish for breakfast or whenever desired.
