Grind the coconut, jeera, peppercorn, green chili to a paste and keep aside
In a deep pan add 2 tsp oil and the chopped palak, saute for a few minutes adding a little salt, till almost done
Add the besan and saute well for a few more minutes
Add the boiled brown chana to the palak and mix well, cook for a while
Whisk the curds, blend it with the ground coconut- chili- jeera masala
Gently add the curd- coconut masala mixture to the cooked palak and chana, rinse the curd-masala bowl and add this water to the palak mixture
Cook on a very low flame for 4-5 minutes, stirring intermittently
Add some salt, taste and adjust seasonings
Make a vagar using oil, rai, urad dal, dry red chili, curry leaves and hing
Pour the vagar over the Dahi-Palak, mix well.
Serve with rice or appams or dosai