23 June 2014,11:58 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
4 hours

Cooking Time :
30 minutes

Preparation Method :

  • Soak the chana dal in water for 4 hours.
  • Spray oil on a heated frying pan and toss the tofu until brown specks form on it. Remove and set aside.
  • Heat the oil in a pan and add the mustard seeds and curry leaves. As the seeds begin to splutter, stir in the asafoetida. Add the drained chana dal and salt and saute for 2 minutes.
  • Stir in the turmeric and water, cover, and cook for 10 minutes, or until the chana dal is done.
  • Add the tofu, lemon juice and mint leaves. Cook for 30 seconds, then remove from the heat.


  • 250 grams split Bengal gram
  • 2 tablespoon sesame oil
  • 400 grams tofu, cut into small cubes
  • 1 teaspoon black mustard seeds
  • 15 curry leaves
  • 4 pinches of asafoetida
  • 1 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 5 tablespoons lemon juice
  • 50 grams fresh mint leaves, chopped

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