Heat oil in a pan, splutter mustard seeds followed by split gram dal, Bengal gram dal, curry leaves and asafetida.
Add turmeric powder, salt, oats and the required amount of water and bring to a boil.
Cover the pan with a lid and let it boil for 4-5 minutes.
Remove lid, add lemon juice and mix well. Cook for a few more seconds.
Turn off the stove. Serve oats into a plate and garnish with roasted peanuts.