Methi / Fenugreek with Besan

Ingredients:
Methi / Fenugreek leaves - 2 bunch
Besan / Chickpea flour - 1/2 + cup
Oil - 4 tbsp.
Mustard Seeds - 1 tsp.
Hing / Asafoetida - a pinch
Turmeric Powder - 1/2 tsp.
Chilli powder - 1 tsp.Salt to taste

For the Garnish:
Coriander leaves, washed and cut finely

Before you Start:
1) Cut off the lower portion of the Methi leaves (atleast 2 inches above the roots), get rid of it. Then clean the Methi by removing the leaves from the stems. Its okay to keep thin, fresh stems but remove all the hard stems and dried or wilted leaves.
2) Wash, dry and chop the Methi leaves.

For the Tempering/Fodani:
1) Take oil in a kadai and heat it on medium-high heat.
2) Add mustard seeds, when these start to splutter, add a pinch of hing and turmeric powder.
3) Sauté for a few seconds.

How to Proceed:
1) Add the methi leaves. Saute for 2 minutes.
2) Add chilli powder and salt. Methi will reduce in quantity while cooking and besan will be added to it, so chilli powder and salt should be added adequately.
3) Add the besan. Reduce the heat. Cover and cook for 5 minutes. Keep mixing often. If you prefer to add more besan, add it now.
4) Check to see that the besan has cooked nicely. Simmer on low heat for few minutes if needed.
5) Garnish and serve hot.