Place all the ingredients for the tofu yogurt in a blender and blitz until you have a very smooth paste. Set aside. (If you like your yogurt too sour or too sweet, you will want to adjust the amount of lemon juice. My measurement is for the "just right" version.)
Heat the oil in a small skillet. Add the mustard seeds and when they crackle, add the asafetida and the red chillies.
Immediately add the udad dal and the peanuts. Toast on a low flame until the dal and peanuts start to turn lightly golden-brown.
Add the curry leaves and ginger to the skillet, mix, and immediately turn off the heat.
Place the rice and tofu yogurt in a large bowl and pour the tempering over the top. Mix well.
Add more salt, if needed.