3/4 cup split mung beans, rinsed (a.k.a. moong dal, NOT whole mung beans*)
1 - 1 ¼ tsp black salt a.k.a. kala namak (or sea salt — though black salt adds a magically “eggy” flavor)
1/2 tsp onion powder
3/4 tsp ground turmeric
2 tsp nutritional yeast
1 ⅓ cup canned light coconut milk
2 Tbsp olive or avocado oil, plus more for cooking (if avoiding oil, omit and use a non-stick pan)
1/4 cup white rice flour (or brown rice flour)
1 ¼ tsp baking powder