Heat the vegetable oil in a pan over medium heat. Add the chopped onions and sauté until they turn translucent.
Add the minced garlic, grated ginger, and chopped red chilli to the pan. Sauté for another couple of minutes until the mixture becomes fragrant.
Stir in the ground cumin, ground coriander, turmeric powder, and paprika. Cook the spices for about a minute to release their flavours.
Add the mung bean sprouts to the pan and toss them with the spice mixture. Stir-fry for 3-4 minutes until the sprouts begin to soften but still maintain a slight crunch.
Season the dish with salt to taste and continue to cook for another 2 minutes, allowing the flavours to meld.
Once the bean sprouts are tender yet crisp, remove the pan from heat.
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