Soak 250 grams of whole moong dal (tarka dal) overnight.

Discard the water and spread it on a tray. Cover it with a piece of moist cotton cloth or cellophane paper making holes in it with a fork. Keep it in a warm dark place for a day to germinate.

Boil the sprouted moong dal with enough water in a pressure cooker for 8 to 10 minutes. Check the doneness by squeezing a few with a spoon. Transfer and spread it in a container and let it cool down.

Strain the water soaked in tamarind (ripe, size of a regular lemon). Add 2 tbsp of jaggery, mix slightly and add ½ tsp of red chili powder.

Add the tamarind pulp and boil it until the jaggery melts.

Strain the water and mix ½ tsp of fennel powder, ¼ tsp of asafetida (hing) and ½ tsp of dry ginger powder (sonth) with it. Let it cool.

Add 1 piece of onion (finely chopped), 1 piece of tomato (finely chopped), 1 piece of potato (boiled, peeled, roughly diced), ½ tsp of roasted cumin powder, 2 pieces of green chilies (finely chopped), ¼ tsp of black salt, ½ tsp of chaat masala powder, ½ tsp of black pepper powder to the boiled sprouted moong dal. Mix nicely. Also add the tamarind water.

Add ½ tsp of salt, ½ tsp of red chili powder and a handful of finely chopped coriander leaves and give it a final mix.

Sprinkle a bit of chaat masala powder and squeeze a bit of lemon juice. Transfer it to a plate.

Your healthy and tasty homemade sprouts salad is ready. Sprinkle some bhujia on the top and serve.