Rinse the poha and set it aside.

Heat oil in a pan and sputter mustard seeds and curry leaves.

Now, add and sauté the onions until they are soft and light brown.

Add moong sprouts and sauté for an additional 2–3 minutes.

Now we can add the soaked poha and half a teaspoon of salt into the above mix.

Mix very well and allow the dish to cook for 2–3 minutes.

Squeeze some lemon juice for taste (optional) and serve hot.