Soak the split mung beans in water overnight. Drain and rinse before blending.

Blend mung beans with soy milk, tapioca starch, kala namak, garlic powder, turmeric, and salt until smooth, about 2-3 minutes.

Finely chop shallots, grate carrots, and prepare baby spinach or watercress before mixing them into the batter.

Heat oil in a Tamagoyaki or non-stick pan over medium heat. Pour enough batter to cover the bottom of the pan in a thin layer, about 1/4 inch thick.

Cook for about 2-3 minutes until edges firm up and the top is half-dry, then roll it up from one end.

Add more batter for another layer, spreading evenly and cooking until half-solidified before rolling again.

Continue layering until 3-4 layers are formed, then let cook for an additional 5 minutes on low heat.

Transfer to a cutting board, cool slightly, then slice into bite-sized pieces and serve.