Heat a tbsp of ghee and oil in a heavy bottomed vessel. Add the cinnamon stick, cardamom and clove. Allow them to sizzle and add the curry leaves, green chilies and sliced onions. Saute for 4 minutes.
Add ginger garlic paste and saute for another 4 mts. Add chopped carrots, potatoes and capsicum and saute on medium flame for 5 mts. Reduce flame, place lid and cook for 7 minutes. Add chopped tomatoes and cook for 5 mts.
Add salt and garam masala and mix. Add 3 cups of water and bring to a boil. Reduce flame and slowly add the roasted semolina while constantly mixing. Keep mixing on low to medium flame for 3 minutes.
Add the oats at this stage and half a tbsp of ghee and mix. Cook on low flame for 3 minutes. Turn off heat. Add lemon juice and mix.
Remove onto a serving bowl and garnish with fresh coriander leaves.