Wash 100 gm spinach leaves and put them in a wok (kadhai), add 1-2 tbsp of water. In 3-4 minutes the leaves will shrink in size, switch off the flame and put the leaves in cold water. Puree the spinach and set aside.
Make the palak kadhi batter
In a bowl whisk together chickpea flour (besan) and yogurt. Add water gradually and mix to make sure there are no lumps.
Also add turmeric powder and red chilli powder.
Add the pureed spinach, water and mix. The batter will be very thin.
Make the kadhi
In a pan heat 2 tsp of oil and add cumin and fenugreek seeds.
Once the seeds crackle add curry leaves and then add ginger. Saute for a minute till the ginger turns light golden brown in color.
Add the yogurt-spinach-gram flour batter into the pan and mix.
Stir continuously till the kadhi comes to a boil. Once the kadhi has come to a boil add 2-3 cups of water.
Cover and let it cook for around 20 minutes on medium-low flame.
After 20 mins, add the finely chopped spinach leaves and salt into the kadhi and mix.
Cook for another 15- 20 minutes on low flame and then switch off the flame.
Temper the kadhi
Heat 1 tbsp of ghee or oil a pan.
Once hot, add whole dried chillies and saute for a minute.
Add chopped onions and fry till they are translucent.