Mix chickpea flour with yogurt and water beforehand and set aside.
Add oil to a hot pan and temper onions, mustard seeds, fenugreek seeds, cumin, hing, dried red chili, ginger, jalapeño, turmeric, garam masala, and red chili powder in this order.
Add yogurt mixture, salt, and sugar and simmer for about 10 mins after boiling or until desired consistency is reached.