Soak black urad dal for 4-5 hours or even overnight. drain it, grind it to a smooth paste along with salt, 1/4 tsp cumin powder and 1 tsp chilli powder.
Steam cook them in idli pan until little hard. Cut them to pieces and deep fry.Strain in paper towel.
Heat water to rolling boil in a pan, put in cleaned palak leaves with a pinch of sugar and cook for a minute. Strain and dip in cold water for another minute to stop them from getting cooked.
Grind them to a smooth paste with Ginger garlic paste.
Take chilli powder, turmeric powder, coriander powder and cumin powder in a bowl and add little water to make it a paste.
Heat oil, crackle cumin seeds, pour the paste and mix well for a minute in medium flame.
Pour in beaten curd and keep stirring. After a minute, add the palak puree and mix well.
Add salt, garam masala and crushed methi leaves. Close and cook for 5 min. serve hot!