Pour 5 cups of water into a saucepan and place over low to medium heat.

When the water has become slightly warm, measure out the fenugreek seeds using a spoon or measuring cup and add to the water (do not touch the seeds with your hand or wash it before adding)

Bring to boil and then simmer till the seeds are cooked. If you want to check if the seeds are cooked, use a spoon to remove a few from the water and discard after checking. The fenugreek seeds will plump up lightly and the water also turns dark while cooking. The seeds are cooked when it has become soft but still has a bite to it (it might still taste slightly bitter at this stage).

Once cooked, place the saucepan with the seeds in it under a trickle of running water. Do not disturb or touch by hand. You can see that the water begins to run clear after some time. When the water runs completely clear, strain into a colander and keep aside.

To prepare the dish, heat oil in a pan and add the cumin seeds. As it begins to splutter, add the asafoetida followed by the chopped onions. Sauté for a minute and then add the chillies, garlic and ginger. Sauté till the onions are lightly browned.

Add the turmeric, red chilli, coriander powder and garam masala. Mix well and tip in the fenugreek seeds. Season with salt and cook till the extra moisture from the seeds have dried out.

Garnish with coriander leaves.

Keep the dish for at least 30 minutes before having it.