In a large vessel, put in the curd, besan and water, and mix with a curd-beater. To this, add green chillies, ginger, salt and sugar. Boil for 20 minutes and remove from fire.
The kadhl is now ready. Place a small vessel on the fire and put in the ghee, mustard seeds and fenugreek. When they begin to crackle, add asafoetida and curry leaves.
Remove from fire and pour into the kadhi. Serve hot. This should be eaten with boiled rice or khichri.