If using raw moong beans, wash and sprout until small tails appear (or use fresh sprouts). Alternatively, you can cook moong dal and cool it completely before using.

In a mixing bowl, combine sprouts (or cooled dal), chopped cucumber, tomato, onion, capsicum, and coriander.

Add lemon juice, salt, pepper (optional olive oil), and chaat masala (optional). Toss well.

Chill briefly in the fridge if desired. Serve as a fresh, crunchy salad alongside the main meal.