This is one variant of using mung sprouts which I had to improvised as my hubby protested to mung salad which I love to make, where I steam the mung sprouts for short with a pinch of turmeric, add my simple home made chaat masala, chopped onion, tomatoes, some fresh cilantro, if i have it at home and lemon juice. But NO! It was too healthy for him. I guess you might know what I am talking about.
So, here is a creation which is worth a second trial. I steamed the sprouts like I mentioned above and I made the paranthas with rape seed oil (mustard), which added to the flavour a lot. I just mixed the sprouts to the usual dough while preparing it with atta (whole wheat chapati flour). All you need is the atta, salt, spices of choice, mung sprouts steamed with turmeric and salt for 3-5 minutes with little water, if required. I could not make these paranthas puff up so much, because of the sprouts, but they still tasted really good. If you want to know exact preparation method, here are two links: one at about.com, the other at Indian Foods link.
It can be eaten with yoghurt raita, daal or any vegetable preparation.