In a heavy bottom pot or a wok add oil.
Once hot add cumin seeds and let it splutter
Now add asafoetida and fennel seeds powder and give it a quick mix.
Add fenugreek seeds, salt and water.
Add turmeric powder, red chilly powder and cook for 3-4 minutes.
As we are using sprouted fenugreek it will cook faster.
If you are not sprouting it will take a little extra time.
Once the seeds are tender add the chopped dates , raisins and Mango Powder.
Cover and cook for another 4-5 minutes for the flavours to infuse.
Once done, switch it off and serve it with roti or rice.