Misal pav


Misal pav is a popular dish from Maharashtra, India. It consists of misal and pav. The final dish is topped with farsan or sev, onions, lemon and coriander. It is usually served with bread or rolls toasted with butter and buttermilk or curd and papad. It is served as a breakfast dish, as a snack and also as a full meal.

Misal varieties

Misal pav from "Nashik" is known for its high spice content and unique taste. There are different versions of misal pav such as Kolhapuri misal, Khandeshi misal, and Puneri misal; the first part indicates the regional origin. Other types are kalya masalyachi misal, shev misal, and dahi misal.

Preparation

Misal is prepared in part with sprouted lentils and has less water content and a watery, spicy "cut" or "bite". It has two parts, a thick curry of matki, called "usal", and watery gravy, also called rassa. Usually people mix these two according to their taste and requirement. When moth beans are unavailable, it is sometimes prepared using mung beans. It may be garnished with Indian snack noodles. The Moth curry or Usal form is prepared using onion, ginger, garlic and other spices.
Spicy Misal Pav | Pune Special Misal Pav | Misal Recipe https://youtu.be/tIv-JzrGK5E

Recognition

In 2015, the misal pav served at Dadar's Aaswad restaurant was named the world's tastiest vegetarian dish at the FoodieHub Awards in London.

Variants