Soak soybeans and urad dal overnight. Drain water and grind mixture into a coarse consistency. Add finely chopped green chillies and coriander leaves. Add salt to the mixture and mix well. Make flat baras and deep fry in soya refined oil  till they turn golden brown. Beat the curd into a smooth paste. Add salt to taste. Roast cumin seeds and powder them coarsely into the curd. Soak the baras in this curd. Garnish with cumin seeds powder. Serve chilled.