1. Blend the base:
Drain the soaked moong dal. Blend it with water, olive oil, ginger garlic paste and salt to form a smooth, thick batter.

2. Activate the rise:
Mix baking soda and vinegar in a small bowl (it will fizz). Add this immediately to the batter and stir well.

3. Add structure:
Stir in psyllium husk. Mix well. Let the mixture sit for 10 minutes—it will thicken and become dough-like.

4. Shape the buns:
Preheat your oven to 180°C (350°F). Grease or line a tray. Shape the dough into 4–5 buns, sprinkle with sesame seeds.

5. Bake to golden perfection:
Bake for 25–30 minutes until the tops are golden and a toothpick inserted comes out clean.

6. Cool & serve:
Let the buns rest on a wire rack for 5–10 minutes. Slice and use for burgers or serve with chutney or hummus!