Omelette version

1. Rinse and drain soaked mung beans, and add to a blender with plant milk, tahini, yogurt, turmeric, baking powder and black salt. Blend until smooth.
2. Heat up a non-stick pan with oil over medium heat. Once hot, pour in mung bean mix to cover the whole pan. Cook for 2 minutes, covered with a lid. Remove lid, and cook for another 2 minutes, until the edges are crisp and liftable.
3. If you want both sides crispier, you can flip the omelette and cook the other side for 1 more minute as well.
4. Serve immediately with fillings of your choice. Enjoy!

Scrambled version

1. Rinse and drain soaked mung beans, and add to a blender with plant milk, tahini, yogurt, turmeric, baking powder and black salt. Blend until smooth.
2. Heat up a non-stick pan with oil over medium heat. Once hot, pour in mung bean mix to cover the whole pan. Cook for 2 minutes, covered with a lid. Remove lid, and use a spatula to stir and gently break into scrambles. Cook for another 2 minutes, stirring occasionally. Enjoy!