Whisk together yoghurt, water, besan, ginger-green chili paste and all the dry spices till smooth.
Heat ghee and temper with cumin seeds and asafoetida. Add the yoghurt mix and bring it to a boil.
Simmer on low flame, by stirring at intervals till it turns slightly thick in texture. Add the pasta and simmer for a minute more.
Switch off the flame and transfer to a serving dish. Garnish with coriander leaves and chili flakes.
Relish as it is like a soup or with jeera rice, plain biryani, pulao, plain steamed rice or chapati.