Vegan Egg (Moong Dal Omelette)

In a bowl, rinse the moong Dal water about 4-5 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 1/4 to 1/2 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 2-3 minutes. Add cheese or filling if desired. Fold over and serve immediately.