Drain yogurt through cheesecloth for one hour.
Fry onions in oil in a large frying pan until slightly brown, then add tomatoes. Cook until the juice has evaporated.
Add garlic and jalapeños; cook for 5 minutes. Add water, coriander, cilantro, salt and cayenne pepper to taste. Bring to a boil.
Add peas. Cook for 10 minutes. Add garbanzo beans. Cook for 10 minutes. Add kidney and mung beans. Boil until soft.
Boil noodles in water with salt and oil until soft; drain.
Put drained yogurt in a bowl and add garlic and salt. Spread yogurt on a large plate. Add noodles and bean mixture; mix with the yogurt. Sprinkle with the dried mint.