Dry roast Oats in a large saute pan until lightly browned, about 3-4 minutes. Remove and set aside.
Heat 2tsp oil in the same pan; add the seeds and once they splutter add curry leaves and dry red chilies. Next add the onions, grated ginger and green chili; cook until onions turn translucent, about 5 minutes.
Add grated carrots; cover and cook for 2-3 minutes.
Add 2¼cups of water, peas and salt. Cover and bring the mixture to a boil.
Add the roasted oats; lower the heat to simmer and cook until all the water is absorbed and the oats are cooked through, about 4-5 minutes.
Squeeze the lemon juice, mix well and serve immediately.