How to make Tofu at home with Masoor Dal

Fond of Tofu but don’t get it easily in your local market? Try this Masoor Dal Tofu that is high in protein and is a cheaper alternative to the regular fancy tofu. With its chewy texture and milky flavour, Masoor Dal Tofu is quite similar to Soy Tofu in terms of both taste and nutritional value. You just need a cup of masoor dal and some water to make tofu at home. If you are bored of having the same old paneer-based dishes, do try this unique Masoor Dal Tofu recipe and enjoy. (image credits-istock)

Firstly, add 1 cup masoor dal to a bowl. Fill it with water, gently rinse it and drain the water. Repeat this step at least 3-4 times to clean the dal. Now add the rinsed dal to another bowl and fill it with 1½ cups of boiling water. Let it sit for about 20 minutes.

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Once the water has cooled down, add the dal along with the water to a blender. Now blend it to form a smooth mixture. Blend it in intervals of 15 seconds. Add about ¼ cup more water, if needed. You can scrape off the sides in between and again blend at a high speed to get a smooth consistency.

Now boil 1½ cups of water in a pan. Add the dal mixture to the pan and give a mix. Cook it for about 8-10 minutes on medium flame. Keep mixing in between to prevent it from sticking at the bottom. After about 8 minutes, you will notice that the mixture has thickened and turned glossy. Switch off the heat and let it cool down for about 10 minutes.

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Now take a glass container and pour the mixture into it. Spread it evenly. The thickness of the layer should be at least 1 inch. Now cover the container with a lid and let the tofu rest in the fridge for about 4-5 hours or overnight.

Once set, take out the tofu, chop it into bite-sized pieces and use them in recipes. You can store the rest of it in an airtight container in the fridge and it will easily last 4-5 days. Masoor Dal Tofu can be used in stir-fries, added to salads, stuffed in wraps and can literally be used in any paneer-based dish. Do give it a try!

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