Take a large bowl. Mix gram flour and curd along with some water.
Keep stirring and ensure that no lumps are formed. Beat it well so that the mixture becomes light.
Take a deep bottomed pan and heat on a moderate flame. Pour this kadhi mixture and keep stirring.
Gradually add the curry leaves, sugar, salt and bring it to a boil. Keep the flame low or the yogurt mixture will curdle.
Take another pan for tempering the kadhi. Heat the pan on medium heat then add ghee.
Once the ghee is hot enough, add cumin seeds, mustard seeds, asafoetida and red chilies.
Add the tempering to the kadhi and boil for another 10-15 minutes. If you want to make this dish a bit spicy, you can add some red chili powder to the kadhi.
However, Gujarati food is usually mildly spicy. You can also add a pinch of sugar if you want to make it slightly sweet. Serve hot garnished with coriander leaves.