Apart from sprouting ndengu/mung beans/green grams, I also love sprouting brown rice which also makes them healthier, and tastier. The texture is a little creamy and the aroma is not as good as unsprouted, truth be told, but, the flavour is what matters most, as well as nutrition.
I made an improvised sprouter, using a recycled bottle and plastic foil with toothpick holes. I soaked them overnight, drained them, and left them sitting upside down so that the excess moisture drains away.
Rinse 2-3 times per day for 2 to 3 days and cook as normal. With sea salt, double amount of water, medium heat, covered, simmered for about 35-45 minutes depending on quantity.