In a deep pan, whisk yogurt, water and chickpea flour to make a smooth batter making sure there are no lumps. Add salt, sugar and turmeric powder to it and bring it to a boil. Once done, lower the heat, add grated ginger and let it simmer for 10 minutes. If you wish to thicken the soup more, continue cooking for 5 more minutes. Keep stirring in between. Once done, switch off the heat and keep the pan aside.
Heat another small pan, pour ghee/clarified butter in it and bring it to medium heat. Add asafoetida, chopped green chili, mustard seeds and curry leaves. It will splatter, so be very careful. After a couple of seconds, switch off the heat and pour the hot ghee straight in the soup. It will sizzle. Give the soup a mix and serve it either warm or at room temperature.
Notes
Asafoetida is easily available in any Indian store but if you don't find it, add one clove grated garlic.
Curry leaves are also available in Indian stores. There is really no substitute that I can suggest for curry leaves as the flavor is very different from any other herb. However, you can use bay leaves or kaffir lime leaves for a flavor boost but it would still be different from curry leaves.