Wash the soaked oats & red lentils once more before cooking and drain.
Heat the coconut oil in a pot on medium flame.
Add the black peppercorns and the cashews. Sauté for 5-10 seconds.
Next, add the mustard seeds and the curry leaves. Sauté again for 5-10 seconds.
Add the grated ginger and sauté enough to remove the raw smell.
Next, add the diced onions and cook till they are slightly pinkish, enough to remove the raw smell. (refer to notes - if adding any other vegetables, then add them at this stage, sauté)
Add the salt & turmeric powder, mix. Next add the measured hot water along with the drained oats & lentils. Mix gently.
Simmer on low heat till they are cooked, anywhere between 15-20 minutes.
At the start, you will notice a foamy residue collecting on the top. Carefully, skim the foamy residue with a spoon and discard it.
Keep stirring in between to prevent from sticking and getting burnt, especially after the halfway mark.
Adjust the consistency by adding little more hot water if needed or cook some more if it’s thin. Remember that both the lentils & oats will continue to thicken as they cool.
Mix thoroughly to create a thick and creamy consistency.
Taste the salt. Once done as per your preference, switch off the gas, cover and let it rest for 5 minutes.
Squeeze some lemon/lime juice on the top. Garnish with fresh coriander leaves (optional).