Mung Bean Egg

Step 1

Place the dried mung beans in a bowl and cover generously with water. Soak overnight, then drain and rinse thoroughly.

Step 2

Add the soaked mung beans to a high-speed blender with the soy milk, kala namak, turmeric, garlic powder, onion powder, baking powder, nutritional yeast, black pepper, and paprika.

Step 3

Blend on high until completely smooth and creamy. If the mixture is too thick, add a little more soy milk until thick but pourable. Taste and adjust the seasonings.

Step 4

For scrambled mung bean eggs, heat a nonstick skillet over medium heat with a small drizzle of olive oil.

Step 5

Pour in the desired amount of mixture and cook undisturbed until small bubbles form and the bottom begins to set.

Step 6

Use a spatula to gently stir, fold, and break apart the mixture. Continue cooking until cooked through but still tender, then season and serve immediately.

Step 7

For an omelet, heat a lightly oiled nonstick skillet over medium heat and pour in enough mixture to create an even layer.

Step 8

Cook until the bottom begins to set and the top starts to bubble. Add cooked vegetables or other fillings to one half.

Step 9

Fold the other half over the filling, then continue cooking until lightly golden and crisp, carefully flipping as needed so both sides cook evenly.