Pressure cook the dal in 1 & 1/2 cups water till soft. Knead the flour with salt, ajwain, kasuri methi, 1/4 tsp. chili powder, 1/4 tsp. turmeric powder and 1 tsp. oil.
Keep aside for 15 minutes. Then roll out into a circle and cut into strips or into any shape and keep aside.
Heat ghee in a pan and temper with mustard seeds, cumin seeds, whole dry red chilies, curry leaves, green chilies and asafoetida. Saute for a few seconds.
Add the tomatoes and cook till it is mashed. Now add all the dry spices and the peanuts. Give it a stir and add the boiled dal. Adjust the water according to the consistency desired. Simmer for 2-3 minutes on a low flame after it comes to a boil.
Add the atta roundels and simmer further for 2-3 minutes. Switch off the flame and add lime juice. Garnish with coriander leaves and serve as a side dish with either rice or chapatis.
