Been doing this for decades! We used to grow "mustard and cress" on kitchen roll when I was a small child. You can buy that already sprouted in supermarkets in England, but I've not seen it anywhere else.
I sprout mung beans quite often, and fenugreek almost as often. From time to time I do barley, broad beans, beetroot, and occasionally fennel or alfalfa.
There's a toxic molecule in beans (phytohaemagglutinin) that is destroyed by boiling and also by sprouting; on the packets of beans that I bought specifically for sprouting there's a warning that you need to give them a certain number of days of growth before they're safe to eat.
My method is simple. I put about three dessertspoons of seeds into a pint glass, cover with twice that volume of filtered tap water, leave to soak for two or three hours. Teem off the water and transfer the seeds to a gastronorm GN1/6 container and put the lid on it. This is important, more so for some seeds than others; exposure to daylight encourages the production of chlorophyll, darkens the shoots and can impart an unpleasant bitter flavour.
Every day I check on the seeds, adding a little water if necessary and giving a good rinse every two to three days. The seeds must never be left wet, moist is enough. Too wet, and your seeds will drown and go mouldy.
When the sprouts are ready, rinse them and teem them again and put them in the fridge to slow their growth and keep them fresh.
Of them all, fenugreek is my favourite. It has a very pleasant flavour a bit like walnut. And it makes your sweat smell of walnut, too. Well, mine, at least, I suppose it might depend on the individual's metabolism and the quantity consumed.
and doesn't cost much to give it a try 
