Cook oats with enough water or just add hot water to oats as needed. Cool it completely.
Add beaten curd, salt and chopped veggies. Mix well.
Heat oil in a pan. Add mustard and cumin. When they begin to sizzle add urad dal and saute until golden. Add grated ginger, curry leaves, chilies and saute until the aroma of ginger comes out. Switch off and hing. Pour this to the curd oats. You can also top with pomegranate seeds.