Mung sprouts, a salad

Sprouts are in general quite healthy. As all the nutrients once the seeds start to sprout, are mobilised and so to say in an active form, which is quite valuable for the body and much easily available to be absorbed than otherwise. Sprouting also minimises the phytotoxins (phytates) present in beans, which make it unhealthy for them to be eaten raw.
But, still slightly heating it with some water and optionally with spices on medium low heat for a few minutes is the best way to eat them.
This is how I make it for a quick meal or snack:
Mung sprouts salad

Ingredients:

2 cups mung sprouts
1 tbsp oil
1/3 tsp turmeric
1/2 tsp cumin
a few tbsp water
salt to taste
1/4 th English cucumber or 1/2 of large Indian varieties, peeled and cubed
1 large tomato, cubed
1 small red or yellow onion, finely chopped
1 large boiled potato, cubed (optional)
1/2 green chili, finely chopped (optional)
1 - 2 tbsp lemon- / lime juice
2 tbsp chopped fresh coriander leaves
1/2 tsp ground roasted cumin
1/4 tsp ground black salt, or to taste


Method.

• heat oil in a fry pan on medium heat
  
• add cumin so that it immediately splutters, add turmeric and sprouts
• stir immediately and add some water, cover with lid and cook on medium low for 3 -5 minutes
• cut the fresh cucumber, tomatoes, potatoes and onions in a bowl
  
• add the lemon juice, chilli and coriander leaves
• add salt to the sprouts, once done, to taste
• either mix with the vegetables or keep in separate bowls while serving,
  
• sprinkle with roasted cumin and black salt to taste and serve
  

This time Rishab ate it like this:
with parantha and another potato-red bell pepper sabzi and a small piece of mozarella