From my mum :)
Hint : The yellow mung is pale yellow, flatish and is available generally anywhere, specifically in Indian stores.
The yellow mung dal needs to be soaked in water for 3-4 hours (it becomes soft at this point)
Hint : The green mung is dark green and rounded and wholesome, about the same sizing as the yellow mung. It is also generally available everywhere.
The green mung dal takes more work to sprout (beans sprouts). Soak green mung dal overnight in water. Drain the excess water in the morning, wrap it (it should be plump and ready to sprout at this point) in a damp cloth and keep aside for one more day.
After this, its entirely personal preference. I get impatient and put it in the salad right away. You can soak it longer and let the sprout be bigger, or you can gently pressure cook it (so that it doesn’t upset sensitive digestion).
Combine all ingredients and toss. The beauty of this salad is the proportions does not matter at all. Any which way, it tastes good. If you have the time and patience for garnishing, you can heat up a table spoon of oil and drop a few mustard seeds (black) and let them splutter (keep a lid on it, those mustards are wild when they pop!). Mix this in with the salad, it definitely adds a taste!!
You can add other veggies like radish, shredded cabbage for variety.