Heat a pan, add ghee, and then add cumin seeds.
When cumin seeds splutter, add hing, turmeric powder, grated ginger, and a piece of green chili. (Adding chili is optional. If you are preparing this kadhi for babies or toddlers, it is best to avoid adding the chili.)
Add pureed spinach and cook on low flame for about 5 minutes while stirring occasionally.
While the spinach is cooking, add chana flour, jeera powder, salt, and sugar to the buttermilk, and stir the buttermilk using a spoon till the chana flour has mixed properly with the buttermilk.
After cooking spinach for 5 minutes, turn off heat and allow it to cool.
Add the buttermilk in the pan after the spinach has cooled off, and then mix it properly with the spinach using a ladle or a spatula.
Cook the mixture on low flame till it comes to a boil.
Allow the mixture to cook for a couple of minutes more after it comes to a boil.
Turn off heat and serve with rice or chapatis.