This recipe is pretty much a blank canvas you can paint on with your own imagination. The base, of mung beans or moong lentils, is your egg mixture and you add ingredients to it based on your taste and preference. That said, my recipe--the combination of ingredients I add here--is especially delicious and I've got a few tips and tricks to make sure this moonglet turns out as delicious as can be. So be sure to try it this way at least once. You will need to do a small step of prep work for this recipe, which is soaking the mung lentils for at least half an hour. Longer is fine, you can do the soaking the night before you plan to cook. Soaking the lentils help blend them into a smoother mixture. I like crispy edges on my moonglets, so I add a dash of brown rice to the lentils as they soak. The rice gives a nice crunch and adds more healthfulness. You don't need the rice, but I'd strongly recommend it. I add a few ingredients to the blender when I whip up the moonglet batter--ginger, garlic and green chili peppers. You can add turmeric, although I don't much care for it in here. A dash of baking soda gives the omelets a lovely, puffy and light texture, but if you don't want to use it, leave it out by all means. You can add all sorts of veggies to the moonglet. I like bell peppers, onions, spring onions, shredded carrots, zucchini, shredded spinach, and herbs like cilantro and mint. Anything that doesn't take a ton of time to cook would work. Try and use a cast iron skillet for this if possible, although a nonstick skillet works too. A cast iron skillet just gives those great, crispy edges that kids go gaga for.