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Soak mung beans overnight in filtered water.
The next day, rinse and drain them.
In a high-speed blender, blend all ingredients (except Kala Namak) until completely smooth.
Store in a sealed container in the fridge for up to 3 days.
Soak the chickpeas in water overnight, making sure they are completely submerged.
Drain and rinse the soaked chickpeas. Add 4 cups of filtered water and pressure cook until the chickpeas are soft. Let cool completely.
Drain the cooking liquid — this is your aquafaba!
Store the aquafaba in a clean, airtight container in the refrigerator for up to 2 weeks. For longer storage, you can freeze it for several months.