Soak the mung beans

• Rinse the split mung beans under cold water until the water runs clear.
• Cover with water and let soak until softened.

Blend the batter

• Drain the soaked beans and transfer them to the blender.
• Add fresh water, kala namak, turmeric and miso.
• Blend until completely smooth and pourable.

Store the batter

• Pour the batter into a jar with a lid.
• Keep refrigerated until ready to cook.

Cook the eggs

• Heat a little oil in a frying pan over medium heat.
• Pour in the batter and stir gently to form soft curds, or spread it flat for an omelet or frittata.
• Cook until completely set all the way through, as undercooked batter tastes beany.