Mix sprouts in a colander and wash under running water for a minute. Drain and keep aside. Heat oil in a pan, add asafoetida, mustard seeds, curry leaves and half of the chopped onions. Sauté for a minute and add green chillies. Add garlic paste and ginger paste. Stir well and sprinkle a little water. Add turmeric powder, red chilli powder and dhania-jeera powder. Mix well and add the sprouts.
Add salt to taste and three cups of water. Bring to a boil. Add garam masala powder and chopped coriander leaves, keeping some for garnish. Cover and cook for ten to twelve minutes. To serve: Pour a ladleful of cooked sprouts in a deep bowl. Sprinkle generously with farsan. Sprinkle remaining chopped onion, chopped coriander leaves and freshly squeezed lemon juice. Serve with lemon slices and pav.