Optional Steaming Step: I like to partially steam the sprouts to soften them a bit. For that, I sprinkle a couple of tablespoons of water on them and microwave for one minute. This step is totally optional.
Add mung bean sprouts to a salad bowl. Add chopped tomatoes, cucumber, carrots, onion and jalapeno to the bowl.
Add salt, roasted cumin, red chili and chaat masala powder along with freshly squeezed juice of lime.
Finished with chopped cilantro and peanuts.
Using two spoons, toss the salad well. Check for seasoning and adjust the taste to your liking.
Enjoy immediately or refrigerate until ready to eat.
Notes
Sprout mung beans: Rinse and soak the moong beans in clean water overnight. Drain the beans, then transfer them to a mason jar sealed with a damp paper towel, muslin cloth or cheesecloth. Keep in a warm place until sprouts develop, which should take 1-2 days.
Steaming sprouts: I like to steam the sprouts to soften them just a bit, but you can make this salad with raw sprouts as well.
Customize the vegetables: You can add vegetables of choice, such as radish, bell peppers, boiled potato, beetroot, sweet corn, and even fruits like raw mango or papaya, and pomegranate arils.
Nuts: Swap the roasted peanuts for slivered almonds, chopped walnuts, and pumpkin seeds, or skip them altogether if you like.
Add your favorite sprouts: This salad can be made with any lentil or bean sprouts, so pick your favorite kind.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.