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Baby sprouted mung beans — buy good quality bulk beans at a health food store. Rinse/wash. Soak in warm water, in darkness (98 deg. gets them germinating fastest). Look for little germ sprouts in a day, or two, depending on ambient temperature. The key is to get them at the germination transition between bean and full sprout; after the split and the stem is shorter than the bean.

It is good to separate out the “hard” beans that don’t germinate, so you don’t chip your teeth. Slowly sprinkle them onto a glass/ceramic dish and the hard beans will ping as they drop. A good source will yield very few hard beans. Apparently, this is one of the few sources for B-12 in a vegan diet:
http://www.innvista.com/health/foods/vegetables/mungbean.htm

In addition to consuming raw, they taste good fried, and in all sorts of things from rice pilaf to soup to salad topping (the new bacon bit).

Mung Germination Protein Efficiency –
http://www.unu.edu/unupress/food/8F051e/8F051E07.htm
http://www.sproutpeople.com/docs/vegejournal.html
http://www.sproutnet.com/Nutrition/Research/influence_of_germination_on_the.htm

“The pulses (nitrogen-fixing plants) are the most important source of protein in the diet of almost all developing countries. Among them mung (Phaseolus aureus) is the most important, containing about 24% protein which is easily digestible. This source of protein is cheaper than animal protein.” — http://www.bspp.org.uk/icpp98/6/156.html