In a large mixing bowl, mix together slightly sour yogurt, chickpea flour, ginger, green chilies, salt, and sugar to make a lump-free mixture. You can use a hand blender or a wire whisk to mix the ingredients.
Add 3 cups of water and mix well.
Heat vegetable oil in a pan over medium heat.
Once the oil is hot, add cloves, cinnamon stick, cumin seeds, mustard seeds, fenugreek seeds, curry leaves, asafoetida, and dry red chilies and let them crackle for 5-6 seconds.
Now add the yogurt and chickpea flour mixture to the pan and mix well.
Bring the mixture to a boil. Once the kadhi comes to a boil, reduce the heat to low. Cook for 12-15 minutes until the besan is cooked well and the kadhi thickens, stirring frequently. If there is raw taste of the besan, then cook the kadhi for another 2-3 minutes.