Soak the beans (soybean/black eyed bean) overnight in a bowl of water.

Heat oil in a non-stick cooking pan. Saute onions, garlic, ginger paste, and green chillies. Add tandoori masaala, turmeric, and tomatoes/tomato paste. Keep sauteing all the ingredients in low to medium heat for about 15 minutes. The onions should be a little caramalized.

Add the beans and keep stir frying the beans in the masaala for another 15 minutes. Add the yogurt as well.

Add appropriate amount of water for gravy, and salt to taste. If you don't want too much gravy, then add less water.

Cook for another 15 minutes in low heat. Allow the gravy to thicken a little.

Serve hot with Basmati rice or hot parathas.