Sprouted Moong Salad

1 ½ cup sprouted moong
1 cup tomatoes chopped
1 cup cucumber chopped
1 orange, separated into slices
1 tablespoon cilantro (hara dhania)chopped
1 seeded green chili (optional)chopped

Salad Dressing

1/2 teaspoon black pepper
1 teaspoon salt, adjust to taste
1 teaspoon ground roasted cumin seed (jeera)
1 tablespoon lemon juice, adjust to taste
2 tablespoons yogurt (optional for vegan)
1 tablespoon ginger juice
1 teaspoon sugar
1 tablespoon olive oil

Mix all the salad dressing ingredients together. Set aside.
Cook the sprouts with salt and ¼ cup water in a saucepan. Bring it to a boil and cook two minutes.
Cover the pan for three to four minutes. Drain off any liquid.
Let the sprouts cool to room temperature and add the dressing.
In a serving dish arrange tomatoes, cucumber, and oranges. Top with the spiced sprouts.
Garnish with cilantro and green chili.