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Start by making sure you have soaked your mung beans with plenty of water in a large bowl overnight to soften them. Then, drain the soaked mung beans and give them a rinse.
To make your mung bean vegan egg, all you have to do is add all ingredients into a blender and blend until smooth consistency.
To make a just egg mung bean omelette: Heat oil (approximately ½ tbsp) on a non-stick pan on medium-high heat and pour in around ⅓ - ½ cup of the 'egg' mixture per serving. Spread the mixture thinly and let it cook with a lid on top for about 20-30 seconds or until the mixture starts to bubble at the top. Add your filling to one half of your omelette. Flip the other side of the omelette over to close it. Slide onto a plate to serve.
To make mung bean scrambled eggs: Heat oil (approximately ½ tbsp) on a non-stick pan on medium-high heat and pour in around ⅓ - ½ cup of the 'egg' mixture per serving. Spread the mixture thinly and let it cook for about 20-30 seconds or until the mixture starts to bubble at the top. Begin to scramble and break apart the mixture and cook to your liking.
When serving, add desired amount of kala namak (black salt) on top of your mung bean vegan egg to give more of the eggy flavour. This is optional but highly recommended.
Keep the mung bean egg in a tightly sealed container in the fridge for up to 4-5 days.