Boil the roasted moong dal in 1 cup water for 4-5 whistles. Keep aside.
Marinate the chopped veggies with a pinch of salt and turmeric powder.
Heat 2 tbsp. oil and fry the marinated veggies in batches till light brown. Then pressure cook in 1 cup water for 1 whistle. Keep aside.
Heat remaining oil & temper with dry red chilies, bay leaves, cinnamon, cardamoms, cloves, ginger and cumin seeds. Saute for a few seconds.
Now add the oats, all the dry spices
And 2 cups water. Mix well and simmer on a low flame till it is cooked.
Add the boiled dal, boiled veggies, almonds, green peas and 1-2 cups water (depending on the consistency desired).
Mix well. Cover & simmer for 2-3 minutes. Switch off the flame and drizzle some ghee over it.
Serve with begun bhaja (eggplant fry), fried red chilies, any side dish and lime wedges for a soul satisfying meal.
