**Core Concept**
The mid-day meal scheme in schools aims to improve nutritional intake among children, particularly in developing countries. Enhancing the nutritional value of the meal is crucial to support growth and development.

**Why the Correct Answer is Right**
Adding sprouted pulses (option A) increases the nutrient content of the meal due to the activation of enzymes during the sprouting process, which breaks down complex compounds into simpler forms, making them more bioavailable. This process increases the content of vitamins, minerals, and amino acids. Sprouted pulses also have a softer texture, making them more easily digestible.

**Why Each Wrong Option is Incorrect**
**Option B:** A cereal-pulse ratio of 1:3 is not necessarily the best approach for improving nutritional value, as it may not provide a balanced mix of essential nutrients. The ideal ratio depends on various factors, including the type of cereals and pulses used.

**Option C:** Mixing rice water with dal (lentils) may not necessarily improve the nutritional value of the meal. In fact, it could potentially increase the sodium content, which may be detrimental to health.

**Option D:** Fermentation is actually a process that can increase the nutritional value of food, particularly in terms of bioavailability of nutrients. It involves the action of microorganisms that break down complex compounds into simpler forms.

**Option E:** Storing food grains away from moist areas is a good practice to prevent spoilage and contamination, but it does not directly improve the nutritional value of the meal.

**Clinical Pearl / High-Yield Fact**
To enhance the nutritional value of mid-day meals, incorporating sprouted pulses, fermented foods, and using a balanced cereal-pulse ratio can be effective strategies.

**Correct Answer: A. Sprouted pulse should be added as it has more nutrients.**