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Combine 3 cups water, 1 cup mung dal, and 1 cup chararmagaz in a blender
Add achiote seeds or extract if desired for egg color
Blend the mixture until smooth
Pour the mixture through a nut milk bag to remove all pulp and fiber, extracting as much liquid as possible
Return the extracted milk to the blender
Add 3 tablespoons chickpea flour to the milk and blend again
Add 1 teaspoon black salt and blend briefly
Heat a non-stick pan over medium-high heat for one minute before adding oil
Add oil to the hot pan and heat until shimmering
Pour the egg mixture into the pan to coat the bottom
Let it set for about one minute until edges begin to set and turn yellow
Gently push the mixture from the edges toward the center, repeating until desired firmness is reached
Sprinkle additional black salt before serving if desired
For sausage crumbles: heat oil in a pan and add the reserved pulp
Add cumin, coriander, smoked paprika, and other desired spices
Cook until the mixture dries out and forms crumbles
Add liquid aminos and taco spice mix to taste
Continue cooking until fully crumbled and seasoned to preference
Serve scrambled eggs and sausage crumbles together