Make a pouring paste to the besan and water. Heat ghee and drop paste into it through a slotted spoon to get little drops that fall one at a time. (these are boondhi). Remove the drops when golden brown and dry on a paper towel to remove extra oil. Soak the drops in warm water. Add milk, salt, pepper, and  chat masala to curd. Squeeze water out of boondhi and add to curd. This dish is often eaten with fired rice, biriyani etc.