Soak the moong dal in warm water for 10 mins

In a pan add oil and add bay leaf, cinnamon, cloves and 1 green chili, mint leaves, and 1 chopped onions.

Add a little salt and cook till the onions become translucent.

Add the ginger garlic paste and cook in medium flame for 2 minutes.

Add in the red chili powder, garam masala, and turmeric powder.

Mix well and add the Oats and soaked moong dal.

Add 2.5 cups of water to this and add a little salt.

Let this boil and get cooked well. Add a little more water if you want to get the right consistency.

Once it completely done switch off the flame and add coconut milk. I used store-bought light coconut milk.

If you don’t have coconut milk you can add a few grated coconut.

Garnish with coriander leaves.

If you are making with rice wash the rice and spread it on a clean towel.

Once the moisture is absorbed completely pulse it a few times in the mixie.

This will give a semi-broken rice, we call this as noi or kurunai.

Washing and drying process ensures even pulsing of the rice.

You can pressure cook it for 2-3 whistles while making with rice.