Soak the mung beans over night, then drain the water, wash the beans thoroughly, drain again and transfer to your blender;

Add the soy milk, tapioca starch, kala namak, garlic powder, turmeric, and salt to the blender, blend till the mixture is very smooth;

If you want to add some vegetables, finely chop the leafy greens and shallot, grate the carrots, add to the "egg" mixture;

In a tamagoyaki pan, or nonstick pan, heat a very small drizzle of oil, pour in enough "egg" mixture to form a thin layer that covers the bottom of the pan, cook over medium heat until the top is half-dry, not completely solidified yet, then roll it up to form a small log, then push it down to the bottom of the pan;

Add more "egg" mixture to form another thin layer that connects to the previous egg roll, cook until the top layer is haf solidified then roll up again;

Repeat the process until the "log" reaches your preferred thickness, then cook for another 5 minutes so the entire egg roll cooks through;

Remove from heat and slice into bite size pieces, enjoy!