Wash and soak the soybeans in two cups of water and refrigerate this. This is because the soybeans tend to ferment while soaking if left at room temperature.
After about three hours, drain the water, add fresh water and salt and pressure cook for about two whistles.
The beans would have cooked, but soybeans will noy cook mushy so easily, so will stay firm to the bite.
Drain the cooked beans and save some of the cooking water.
In a pan add the oil followed by the mustard.
When they splutter add the chilli, ginger grated and curry leaves and roast them well. now add the coconut and give a quick swish around.
Add the beans, a tbsp of the cooking water and mix all well together.
Garnish with corinader leaves and the lemon juice and toss well. Adjust salt if needed