Heat oil and temper with bay leaves, cinnamon, onion, ginger, green chili and garlic. Saute till the onions are translucent.
Add the tomatoes and all the dry spices. Stir fry for 2 minutes. Now add the masoor dal and oats. Saute for 2 minutes more.
Add 1 & 1/2 cups water and pressure cook for 3-4 whistles. When cool, discard the bay leaves and blend into a puree. Heat through and serve, garnished with coriander leaves.
