For the baghar:
Mix 2 cups of water in the plain yogurt and churn.
In a pot melt ghee add cloves and cinnamon. Then add cumin seeds, curry leaves, red chilies and asafetida. Pour butter-milk and after 2-3 minutes mix grams dal flour and churn. Add salt, green-chili paste, sugar and boil. Remove and sprinkle cilantro leaves and serve with rice or khichdi.