Most legumes are as easy to sprout as the bread in the back of my fridge. You don't need sprout containers, mesh bags, hemp cloth, or special seeds. All you need, really, is your favorite whole legume/beans/grains and some planning.
Get some whole beans. Some easy-to-sprout ones are whole mung beans (green), whole moth beans (just like mung, but brown in color), black eyed beans, dried peas, field peas, chickpeas, black garbanzo beans and barley. I've sprouted everything from wheat to fenugreek seeds. Don't worry about their age, just make sure you buy some from a place that sells a lot of beans.
Day 0, am. Take about a cup of beans in a bowl and rinse them. Discard any badly discolored, shriveled specimens that float to the top. Now cover them with a couple of inches of water and soak them for a couple of hours. Then drain the water, loosely cover the container with a lid/cloth, and let the moist beans sit quietly in a warm-ish corner away from sunlight. (About 70-75 degrees, the inside of your oven is perfect for this job.)
Day 0, pm. About 12 hours later, give the beans another quick rinse and drain, and let them sit.
Day 1, am. Rinse, drain, repeat.
Day 1, pm. Rinse, drain, repeat. You will probably start seeing tiny sprouts.
Day 2, am. Rinse and drain. You should have sprouts by now, though individual grains vary by a day or so.
At this point, you can refrigerate them, or continue the rinse-drain cycle every 12 hours if you want longer sprouts. Sprouts are their most nutritious when they are tiny, though, full of easily digestible protein, vitamins and enzymes. The rinsing keeps the bacteria away and gives them enough moisture to sprout. (I also do the sniff test each time- they should smell grassy and yeasty, but never rotten.)
Steam them lightly, then add to salads, or stir fry them for something warm. Here's my favorite recipe.
Heat a tbsp of canola oil in a skillet and sizzle 1 tsp cumin and 1/2 tsp red chilli powder. Add about 2 teaspoons of ginger green chilli paste, a chopped tomato and a boiled and chopped potato. Stir for a minute, then add the steamed sprouts, salt and pepper and stir well. Add a couple of tablespoons of fresh lime juice or hot and sour tamarind sauce to the stir fry. Top with cilantro/fresh sprouts and serve with flatbreads.
*Edited to add: Some species of beans, as Drude helpfully pointed out, are not meant to be eaten raw, causing food poisoning like symptoms if so consumed. These include kidney beans and lima beans. Always make sure that the beans you are thinking of sprouting are safe to be eaten raw. Otherwise, cook them through. 🙂