Soak the moong beans overnight in a bowl of water.
The following morning, discard the water and rinse the moong beans several times until the water runs clear. Three to four times approximately.
Transfer the drained moong beans into a blender. Puree the moong beans along with the 300ml of water into a smooth puree.
Transfer the puree into a bowl and add kala namak. Mix together.
Heat a non-stick frying pan over medium heat and brush with oil.
Pour a ladle of the moong bean puree (approx 100 gms) into the centre of the pan and quickly spread into a circle to the edges of the frying pan. Cook for a minute.
Add the grated cheddar cheese to the centre of the omelette. Cook for another minute.
Using a spatula, gently remove the omelette from the sides and then fold by bringing one side to the centre. Then fold the corners in two inches. Fold halfway again. Finally, flip it over and you will have a half-moon shape, similar to a french omelette.
Transfer onto a plate and serve immediately.