Rinse & Prep: Thoroughly wash the sprouted moong in running water. If you prefer a softer texture, you can steam them for 2–3 minutes; otherwise, keep them raw for maximum enzyme benefits.
Combine the Veggies: In a large mixing bowl, add the sprouts, chopped onions, tomatoes, and cucumbers.
Add the Protein: Gently fold in the paneer cubes. (Vegan alternative: Use roasted Tofu cubes).
Seasoning: Sprinkle the chaat masala, roasted cumin powder, and black salt over the mixture.
The Citrus Kick: Squeeze fresh lemon juice over the salad. This not only enhances the taste but the Vitamin C helps your body absorb the iron from the sprouts.
Garnish & Serve: Toss everything together, garnish with pomegranate seeds and coriander, and serve immediately to maintain the crunch.