1. Soak dry cluster beans in four cups of water for one hour. Drain.
2. Heat mustard oil in a pan. Add bay leaf, cumin seeds, broken red chillies, asafoetida, mustard powder and stir. Add soaked beans and salt. Mix well and add yogurt. Mix all the powdered masalas in a bowl and add a little water. Add to the vegetable and mix. Add dried mango pieces and cook till it is dry.
3. Serve hot.