Mix besan and yogurt in a pan. Whisk it and add water. Start boiling it. Add salt and jaggery.
In another pan, let's start tempering. Add ghee and oil together. Add cumin seeds, asafoetida, ginger-chili paste, fenugreek seeds, curry leaves, cloves, and dry red chili. let it sizzle while stiring it with a spoon.
As soon as yougurt mixture comes to boil, add ghee and oil mixture to it. Turn the flame to low.
Let it simmer for a while. Garnish with chopped cilantro.
