Wash the red lentils and Soak in water (for 20 min)

In a large pot, add oil, sliced onions, cumin seeds and mustard seeds. Saute at medium to high flame.

When onion turns translucent, add chopped coriander and chopped green chilis.

Saute till the onion turns slightly golden brown and coriander turns crispy. Take out a table spoon of the mixture and set aside for garnish.

Add a little water, chopped tomatoes, garlic paste and all the spices. Saute for for 1 to 2 mins

Add your pre-soaked lentils and oats in the pot.

Add 5 cups of water and bring the lentil oats to a boil.

Cover the pan and let it cook at medium to high heat for about 30 minutes.

After 30 minutes the oats and lentil would have thickened. Use a whisk and whisk through the mixture, making sure it isn't getting burnt from lower edges. (Add an insulating pan below if you feel it is sticking on the sides of the pot)

Add tamarind pulp dissolved in 1/2 cup water, cover the lid again and let the lentil oats cook at low flame for another 20 mins.

Check the salt and sour level, add more salt or tamarind if needed.

Turn off the flame at desired consistency. Garnish with the fried onion-coriander mix set aside.

Eat plain or with chopped onions and tomatoes added to it.