Puran polis and Sukrundes need a very dry stuffing. The water from cooking the chana dal is not used for these preparations. So instead of wasting this nutritious water, it is used to make some delicious dishes. Everyone has their own version of recipe to use up this water. Here is the version I usually make at home. It is very simple and delicious.
Check here for another recipe for this saru.
2 cups water that is drained from cooked chana dal
1/2 cup tomato
3-4 green chillies
2 tea spn jaggery
1/2 tea spn mustard seeds
5-6 curry leaves
A pinch of asafoetida
1 tbl spn chopped coriander leaves
Add tomato, green chilies to the chana dal water and cook. When the tomatoes are cooked, add jaggery, salt.
Heat ghee and add mustard seeds. When they start popping, add curry leaves, asafoetida. Pour this over saru. Garnish with coriander leaves. Serve hot with rice.
Serves : 2
Preparation time : 10mins
PS: Also add the water used to rinse the mixer/blender/grinder after grinding the chana dal for puran poli/sukrunde. This gives a little thickness. If you like thick saru, add 1 tbl spn of ground chana dal. This can be eaten with rice like a rasam or can be had like a soup.