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Rinse the split mung beans until water is clear.
Soak the mung beans in 4 cups of water for at least 4 hours or overnight.
Discard soaking water and add soaked mung beans to a blender.
Add 1 ⅓ cups of water, salt, turmeric, and dehydrated onion flakes to the blender.
Blend until smooth.
Heat a non-stick pan and cook veggies of choice. Remove and set aside.
Pour the mung bean mixture into the pan and let it cook for a few minutes.
Add the cooked veggies and vegan cheese to one side of the omelette.
Fold the omelette in half and cook for a few more minutes on each side.
Sprinkle kala namak (black salt) and black pepper on the omelette.
For French toast, mix a portion of the mung bean mixture with maple syrup and cinnamon.
Coat both sides of bread with the mixture and cook in a preheated pan.
Serve French toast with sliced banana, strawberries, chopped pecans, maple syrup, and cinnamon.
Store any leftover mung bean mixture in the fridge for up to 3-4 days.