Rinse the moong sprouts thoroughly under cold running water and drain well in a strainer.

Bring a saucepan of water to a boil, add the sprouts, and let them boil until just tender but still crunchy.

Drain the boiled sprouts and spread them out to cool completely before mixing with the vegetables.

Finely chop the onion into small, even pieces.

Finely chop the tomato and cucumber, discarding any excess seeds and liquid from the tomato.

Finely chop the green chili and coriander leaves.

Add the cooled sprouts, onion, tomato, cucumber, green chili, and coriander leaves to a large mixing bowl.

Squeeze in the lemon juice, sprinkle chaat masala and salt, then toss everything together until evenly coated.

Top the salad with pomegranate seeds if using, and serve immediately while the vegetables are fresh and crunchy.