Servings: 2 huge, 3 medium, or 4 small Omelettes

1/2 (102g) cup moong dal ½ (102g) cup moong dal
3/4 tsp kala namak ¾ tsp kala namak
1/2 tsp onion powder ½ tsp onion powder
1/4 tsp ground turmeric ¼ tsp ground turmeric
2 tsp nutritional yeast 2 tsp nutritional yeast
1/2 cup + 2 Tbs unsweetened plain plant milk ½ cup + 2 Tbs unsweetened plain plant milk
1 Tbsp olive oil 1 Tbsp olive oil
2 Tbsp chickpea flour 2 Tbsp chickpea flour
3/4 tsp baking powder ¾ tsp baking powder
Oil for cooking Oil for cooking

In a bowl, rinse the moong Dal water about 4 to 5 times. After the last rinse, cover with 1 cup water and let soak for at least 3 hours and up to 8.
Strain the moong Dal and add to a blender with the rest of the ingredients. Process until smooth. Taste for salt. (You can pour this in to a container and keep in the fridge for up to a week.)
Oil a pan and set over medium low heat. Pour ¼ to ½ the mix in the pan and spread out into an even circle. Cover and cook until edges are brown (about two minutes) then flip. Cover and cook for an additional 2 to 3 minutes. Add cheese or filling if desired. Fold over and serve immediately.

Shown served with my vegan “Taylor ham” with non dairy cheddar on a bagel.  Shown served with my vegan “Taylor ham” with non dairy cheddar on a bagel.