Skip if using homemade fresh sprouts: Rinse the store bought sprouts. Bring 2 cups water to a rolling boil and add the sprouts. Turn off the stove and mix well. Drain them to a colander and rinse with 2 cups of drinking water, not tap water. Shake the colander well and let them drain fully until you prepare the rest.

Rinse all the vegetables, herbs, ginger (optional) and green chilli. Peel the carrots and ginger. Grate them.

Fine chop onions, tomatoes, cucumber, coriander leaves and green chilli. Cut the lemon.

To a large mixing bowl. add the sprouts. Make sure there is no excess moisture. Add the prepared vegetables, ginger, green chilies and coriander leaves.

Sprinkle salt and lemon juice. Toss them well. Transfer to serving bowl and top with cornflakes or roasted poha chivda. If you want you may sprinkle chaat masala and black pepper.

If you want you can also add chopped mint leaves and fresh coconut. Serve sprouts salad immediately.