Combine the curds and besan in a deep bowl and whisk well till no lumps remain.
Add 3 cups of water and mix well and keep aside.
Heat the ghee in a kadhai and add the cumin seeds and mustard seeds.
When the seeds crackle, add the asafoetida and sauté for a few seconds.
Add the prepared curds-besan-water mixture, curry leaves, salt, ginger-green chilli paste and sugar, mix well and bring to a boil for 2 minutes, while stirring continuously.
Reduce the flame and simmer for 10 to 12 minutes, while stirring occasionally.
