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Dry roast the unwashed moong dal over medium heat for a few minutes till you get a warm nutty aroma—the dal should not darken.
Now rinse the dal and add the oatmeal and water to the sauce pan, bring to a boil and cook, partially covered, over medium-low heat until it becomes a thick but still easily pourable porridge.
While the porridge is cooking make the tempering as follows: Heat 2 tblspns of ghee over medium heat and add the mustard seeds, urad dal, channa dal and the dried red chilly.
As soon as the mustard seeds start popping add the onions and ginger and cook till the onions just begin to brown.
Then add the peanuts and salt and saute till the peanuts begin to darken.
Add the dried cranberries and saute till they begin to plump up.
Add the coarsely powdered cumin and black pepper. Stir it all together to mix, add to the porridge and stir it thoroughly.
Leave the porridge to simmer and in a small pan heat the remaining tblspn of ghee and saute the dried coconut over medium-low heat till it is golden brown and richly nutty in fragrance.
Take the porridge off the heat and pour the coconut over the top. Stir it in before serving.