Clean and soak the soyabean seeds overnight. Pressure cook till they are soft.
Heat butter in a wok. Add mustard seeds and allow to crackle. Add chopped garlic and saute for a minute.
Add chopped curry leaves , onion , green chili and hing.Fry till golden brown in low medium heat.
Now add salt, tumeric powder , red chili powder , chat masala and boiled soyabean seeds. Mix and cook till all the water evaporate.