In a non stick pan or wok, heat the oil and add the cumin and stir until cumin releases its aroma. Add chopped onions and fry until transluscent. Add ginger and garlic paste and stir for 30 seconds. Add dry spices - turmeric, chili powder, cumin and coriander powders and saute for another 30 seconds. Add mung bean sprouts and stir until beans are covers with spice.
Turn the heat off add lemon juice and stir. Serve garnished with chopped coriander.