Wash, chop onion and ginger, and cut green chilies. Wash curry leaves and if the leaves are big, tear the leaves to two.
Set instant pot on sauté setting. Add oil and once hot add Urad dal, mustard & cumin seeds. Follow the same steps even for Indian cooker.
When the seeds splutter, add green chilies, ginger and sauté for a few seconds.
Add curry leaves, peanuts and continue to sauté for another ½ a minute or until peas start to change color.
Then sauté onions, then Add salt, oats and roast until oats are light brown. This takes about a minute.
Add water and give a good stir.
Cancel sauté setting.
Close the lid, vent in the sealing position.
Pressure cook for 5 minutes on manual or pressure cook setting. With Indian cooker, 4-5 whistles.
Let the pressure release manually, about 10-12 minutes.
Open the lid, give a good stir, sprinkle cilantro and serve.