Boil the veggies in 1 cup water for one whistle. Keep aside. Heat oil in a pan and temper with mustard seeds and cumin seeds. After it stops spluttering, add the asafoetida, curry leaves, onion, ginger and green chilies.
Stir fry till light brown and then add the oats. Saute for 1-2 minutes on a medium flame. Add 2 cups water and simmer till it is cooked and slightly thick.
Now add the boiled tuvar dal, boiled veggies, salt, turmeric powder, sugar, sambar powder, pepper powder, cashew nuts tamarind water and required quantity of water to have a porridge like consistency.
Combine everything well and simmer on a medium flame for 2-3 minutes. Switch off the flame and drizzle some ghee. Garnish with coriander leaves and serve along with papadums, curd chilies and pickle.
