Bhatt ki Churkani

1. Soak black soybeans (bhatt) overnight, then pressure-cook until soft. 2. Roast a portion of the cooked beans separately and grind to a coarse paste for body. 3. Temper mustard oil with garlic, cumin, and a pinch of asafoetida. 4. Add the whole and ground beans along with whisked yogurt, then simmer until the gravy thickens. 5. Serve hot with steamed rice.