It is common in parts of India to make Mung Bean Pancakes (1). Soak the Mung Beans in more than three times the volume, for 4 hours. Throw the water away, grind the mung beans to a puree, and let it ferment overnight, and prepare it on a girdle as you would cook Pancakes.
My value add in this is that, between the soak and grind phases, I put the beans in the fridge for 24 hours tied in a wet cloth, and let it sprout before grinding it. Soak > Sprout > Grind > Ferment > Pancake. The sprouting increases the amount of nutrients marginally (2)(3).
One of the common and widely used ingredient to counter the gas-producing nature of legume dishes, is Asafoetida (aka Hing). (4)
(1) https://en.wikipedia.org/wiki/Pesarattu
(2) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4573095/
(3) https://www.echocommunity.org/en/resources/bcee9e2a-f494-4b5...