For this mung beans sprouts salad recipe, wash 1 cup of green moong beans thoroughly.

Soak them in water for 6-8 hours or overnight.

Drain the water and tie the soaked beans in a clean muslin cloth or place them in a sprouting jar.

Keep them in a warm place for 10-12 hours, rinsing them with water once or twice to ensure they remain moist. Once they sprout, give them a final rinse under cool water.

Fill a pressure cooker with about 1-2 inches of water, ensuring that the water level is below the bottom of the steamer basket. Place the cooker plate at the bottom and heat the water.

Place the moong sprouts in the steamer basket. Spread them out evenly to ensure even steaming.

Once the water comes to a boil, place the steamer basket in the cooker and close the lid (remove the valve).

Once the sprouts are done, turn off the heat and carefully remove the steamer basket from the pot. Let the steamed sprouts cool slightly before using them in the salad.

Meanwhile, peel, cube and boil the potatoes till tender.

Chop the onion, tomato, green chillies. Peel and chop the cucumber.

Grate the carrot.

In a large mixing bowl, combine the green moong sprouts, chopped cucumber, tomato, onion, green chillies, boiled potatoes and grated carrot.

Add the finely chopped coriander leaves.

Sprinkle the lemon juice over the salad.

Add the amchur powder, red chilli powder, pepper and salt.

Toss the salad well to ensure all the ingredients are evenly mixed and coated with the seasoning.

Transfer the salad to a serving bowl.